Sometimes the most nourishing foods are the most simple and easy to make. This soup is a 5 minute wonder, full of flavour and goodness, I call it my bowl of sunshine.

Carrot, ginger and orange soupĀ 

Serves 8


2 tbsp unsalted butter

7 large carrots, peeled and chopped roughly

1 garlic clove, crushed and chopped finely

2 large brown onions, peeled, chopped roughly

1 tbsp ginger, peeled and chopped finely

2 cups chicken or vegetable stock

1 potato, peeled, chopped roughly

1 orange, zest and 1/4 cup juice

salt and cracked black pepper


  1. In a large saucepan, over a medium heat, melt the butter, add the onions and garlic, cook for 5 minutes, until the onions are soft.
  2. Add the carrots, ginger and potato to the pot, cook a further 5 minutes.
  3. Add the stock and let simmer until the carrots are tender.
  4. Blend the mixture with a soup wand, then add the orange zest and orange juice.
  5. Season to taste.
  6. Serve piping hot, garnish with parsley or chopped chives.

Of a lunch time I love to serve my soup with a cheese board, slowly having a slurp of soup followed by a small slither of local cheese.


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