Carrot and Orange Soup
30 mins
They may be the same colour but you don’t always associate carrots with oranges in cooking. But be a little daring and give this pairing a go when you’ve got oranges to use up. This soup always gets loads of likes from our Community Café customers. Seems wrong, but it’s very right – it just works!
Ingredients
20g butter
2 medium onions
1 leek
1 fennel bulb
1 carrot
1 cauliflower
2 cloves of garlic, minced
Zest and juice of 1 orange
Vegetable stock
Pinch paprika
Pinch cumin
Pinch oregano
1/2 tsp each of salt and pepper
1 tsp white wine vinegar
1 tbsp double cream
(allergens: milk, celery)
Method
Chop all vegetables into 2cm chunks. Add butter to your large pan and melt on a medium heat. Add all the chopped veggies and the garlic and gently sweat down with lid on for about 10 minutes, stirring from to time to stop them catching.
Now add the orange zest and juice along with the veg stock. Bring back to a gentle simmer and cover the pan. Cook for 5 more minutes until the veg has fully softened then add the spices, salt and pepper, cream and the vinegar.
Remove from the heat and carefully pour the hot mixture into a blender or use a stick blender to whizz until smooth. Check the seasoning again, adding more salt or pepper to taste. Add more water if you prefer a looser soup.
Other recipes
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Other recipes
Chocolate orange brownies