Carrot, Orange and Ginger Soup

A community recipe by CyclingCook

Not tested or verified by Nigella.com

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Introduction

I made this up from a combination of ideas on the forum when I had a glut of carrots and had only ever had disappointing results before.

Ingredients

Serves: 4

Metric Cups

2 medium onions (chopped)
2 sticks celery (finely chopped)
2 cloves garlic (crushed)
salt
black pepper
2 large fresh ginger (both pieces size of a thumb)
8 medium carrots (chopped)
1½ litres chicken stock
3 oranges (juice of)
natural yogurt
freshly ground pepper

2 medium onions (chopped)
2 sticks celery (finely chopped)
2 cloves garlic (crushed)
salt
black pepper
2 large fresh gingerroot (both pieces size of a thumb)
8 medium carrots (chopped)
2⅗ pints chicken broth
3 oranges (juice of)
natural yogurt
freshly ground pepper

Method

Carrot, Orange and Ginger Soup is a community recipe submitted by CyclingCook and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Gently fry the onions, celery and garlic for about 10 minutes until very soft and season with salt and black pepper.

Add in the carrots, stir everything around and add in the stock. Bring to the boil and simmer for about 20-30 minutes until the carrots are tender.

Then add in the orange juice. I started with one orange and kept tasting as I went. Serve in bowls with a swirl of natural yoghurt and a grinding of fresh pepper on top.

Gently fry the onions, celery and garlic for about 10 minutes until very soft and season with salt and black pepper.

Add in the carrots, stir everything around and add in the stock. Bring to the boil and simmer for about 20-30 minutes until the carrots are tender.

Then add in the orange juice. I started with one orange and kept tasting as I went. Serve in bowls with a swirl of natural yoghurt and a grinding of fresh pepper on top.

Tell us what you think

What 3 Others have said

This recipe doesn't tell you when to add the ginger,but the ginger is a nice innovation - I added it with the carrot. I've made a version of this for years,adding the zest of the oranges too, and on the basis that carrots and oranges are the same colour and with the thought that something else of the same colour ought to go, I often add a handful of red lentils. Bulks it up and adds makes it more of a meal. No mention of liquidising,but I do that too.

Posted by Dunwich on 17th May 2015
I have made this soup lots of times and add the ginger with the carrots. I blitz the soup once carrots are tender and then add orange juice to taste. I find it easier to use fresh orange juice with bits as apposed to the whole oranges in the recipe. Yummy soup whichever way you do it.

Posted by 65enjoy66 on 13th October 2014
At what point do I add the ginger? x

Posted by Brammer on 5th December 2013