Carrot, orange and ginger soup


This warming soup gets a great kick from the addition of ginger. Make up a big batch and take some into work in a thermos for a cheap, delicious and healthy lunch. It also makes a great, light starter; just add a dollop of crème fraiche and some finely chopped parsley to the bowl to glam it up a bit.


1 white onion
1 orange
1 bay leaf
1 thumb ginger
1lchicken or vegetable stock


Prep time15 minutes
Tagsstarter soup ginger carrot soup


carrot, orange and ginger soupRoughly chop the onion and mince the garlic. Gently fry this in a large saucepan with a splash of olive oil until the edges of the onions caramelise very slightly.

Peel and roughly chop the carrots and add them to the onions along with the bay leaf, some salt and enough stock to cover the carrots. Bring this to the boil and simmer until the carrots are tender. This will probably take about 40 minutes, but maybe longer or shorter depending on the size of your carrots.

While this is cooking, finely grate the peel and squeeze the juice from the orange. Finely grate the ginger.

Once the carrots are cooked, add the orange peel, juice and ginger and use a hand blender to make the soup smooth.  At this stage taste the soup and add pepper and salt as necessary.

Serve piping hot with crusty brown bread or a green salad, or both!