Tuesday, July 24, 2012

Orange and Carrot Soup

The fruit shop down the road had navel oranges on sale at 29c/kilo. There had just been a carrot harvest at the garden. It was meant to be. This is yet another recipe from the Green Kitchen, although it is actually David’s mother’s recipe rather than one of their own. It’s one of their earlier posts and comes as part of an unintentional series of  carrot recipes a couple of years ago.  First was their ‘Sunday morning seed bread’, then was their ‘healthier carrot cake’ and now this ‘orange & carrot soup’.

(Yes, I'd already chopped the tops off before even thinking of taking a photo... woops)

I am yet to try the bread (I tried to make bread once and the experience has left me traumatised) but I tried the carrot cake earlier this year with half carrot/half zucchini. I said back then that I wanted to try the recipe with just carrots but am yet to do so. It will happen one day soon.

It seems like most of the ingredients for this soup belong in a juice but don’t let that put you off. It’s a surprisingly delicious - both refreshing and satisfying - combination that I will most certainly be using again.

Photo from Green Kitchen Stories 

Oh and I didn’t take a photo before it all disappeared, so the above is David and Luise’s photo of their glorious soup. They always have such beautiful photos… sigh.

Orange & Carrot Soup (from Green Kitchen Stories)
Serves 4


1 clove garlic (chopped)
2 onions (chopped)
4-6 carrots (grated)
1 piece fresh ginger (chopped)
2 big oranges, preferably organic (juice and peel)
2 Tbsp olive oil
700ml vegetable broth
Sea salt & pepper


1. Heat the olive oil in a saucepan over medium-high heat.

2. Add the onion and garlic to the pan and stir.

3. Add the carrots and ginger and let the mixture simmer for a couple of minutes.

4. Add the vegetable broth and orange juice and let the soup boil for around 10-15 minutes.

5. Take the soup off the heat and puree it using a hand blender. If you like a chunky soup, don’t puree it completely.

6. Put the soup back on the stove and add the orange peel, salt and pepper. Let the soup simmer for a couple of minutes.

7. Serve with thyme and some more orange peel. A piece or three of crusty sourdough bread with butter doesn’t go astray here either.

- Matilda

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