Carrot, Ginger & Orange Soup
1 tablespoon of vegetable oil
1 lb carrots, finely chopped
2 inch piece of root ginger, finely chopped
2 onions, chopped
1 clove garlic, chopped
1 pint vegetable stock
juice of an orange
1 tablespoon fresh coriander chopped
salt & freshly ground black pepper
¼ pint pouring cream
A little cream and sprinkle with orange zest
Heat the oil in a large pan and add the carrots, ginger, onions and garlic. Cover and cook for 10 minutes until softened. Gradually add the stock & orange juice stirring continuously. Simmer for another 20 minutes transfer the soup to a food processor and blend until smooth. Return to the pan over a low heat and slowly stir in the cream, fresh coriander & season to taste. Garnish with a little of the cream and sprinkle with orange zest.
Serve with Garlic Bread.
OMG GM, I was on the point of digging around for your recipe! I can’t believe this!!
This looks better than the one I remember…..yay!
WWW – Glad you like it. I had three ingredients on the counter the other day: carrots, root ginger and oranges. I wondered would I combine them in a cake or in a soup? I tried both, the soup won. I’ll need to re-gig the cake recipe again, once I buy more root ginger.
This sounds so delicious! The ginger and oranges is an interesting addition!
Debra – It is ideal for a dull & cold winter’s day. The colour from the carrots brightens lifts the heart, while the ginger warms the body from the inside.
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