Recipe: Carrot and Orange Soup

Rating: 4.1 stars based on 991 reviews

Serves 4 portions


25g (1 oz) butter

1 large onion – peeled and chopped

1 clove garlic – peeled and finely chopped

1 teaspoon ground coriander

700 g (one and a half pounds) carrots

225 g (8oz) potatoes

1 medium orange

300 ml (10 fl. oz) orange juice

1.1 litres (2 pints) good vegetable stock

Salt and pepper to taste

To serve

150 ml (5 fl. oz) single cream

3 tablespoons chopped coriander or parsley



Melt the butter in a large saucepan.

Add the onion and fry gently until soft and golden (this should take about 10 minutes)

Add the garlic and coriander

Peel and finely slice the carrots and potatoes and stir them into the mixture

Cut three strips of orange zest from the orange with a sharp knife and add to the pan along with the squeezed orange juice made up to 300ml with shop-bought orange juice or fresh if available

Stir in the stock and simmer for about 20-30 minutes until the vegetables are tender

Remove the orange peel

Puree the soup in a blender until very smooth

Add salt and pepper as required

Place in a jug, cover, and if possible leave overnight for the flavours to develop.

To serve

Return the soup to the pan and reheat until piping hot.

Either -stir in the cream and fresh herbs, bring back to nearly boiling and serve in a large tureen garnished with croutons.

Or serve the soup in individual bowls with a swirl of cream and fresh herbs sprinkled on top of each and pass a bowl of croutons separately and/or crusty brown rolls.


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