We must have had some kind of carrot obsession lately. Without thinking about it we’ve used carrots in three different ways during December. First in a bread then in a cake and now as a soup. We learned this recipe from David’s mum. She always cooks great vegetarian food when we visit her, this Orange & Carrot Soup is one of our favorites.
Orange & Carrot Soup
Serves 4
2 tbsp coconut oil, ghee or olive oil
1 clove garlic, finely chopped
2 onions, finely chopped
4-6 carrots, grated
1 inch fresh ginger, grated (or more to taste)
2 large organic oranges, juice and zest
3 cups / 700 ml water or vegetable broth
sea salt & pepper
2 sprigs fresh thyme
Heat oil in a pot over medium-high heat. Stir in the onion and garlic and lower the heat. Add carrots and ginger and stir-fry for a couple of minutes. Add water and orange juice and cook for 10-15 minutes. Use a hand blender to puree the soup, leave a little texture. Add orange zest, salt and pepper and let simmer for a couple of minutes. Serve with fresh thyme and some grated orange zest.
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