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Recipe

Serves

4 1×

Serves 4Prep 15 minCook 35 minTotal 50 min

Ingredients

  • 800 g carrots, peeled and cut into thick coins
  • 2 tbsp olive oil
  • 1 onion, chopped
  • 2 garlic cloves, crushed
  • 1 tbsp grated fresh ginger
  • 2 tsp ground cumin
  • 1/2 tsp chilli flakes
  • 800 ml vegetable stock
  • Juice of 2 oranges (about 150 ml)
  • Zest of 1 orange
  • 1 tsp honey
  • Salt and black pepper
  • Greek yoghurt or coconut milk, to swirl

Method

  1. Heat the oven to 200C conventional or 180C fan. Toss the carrots with 1 tbsp oil, salt and pepper and roast for 25 minutes until caramelised at the edges.
  2. Meanwhile, heat the remaining oil in a large saucepan and cook the onion for 8 minutes until soft.
  3. Add the garlic, ginger, cumin and chilli and cook for 1 minute until fragrant.
  4. Add the roasted carrots and stock. Simmer for 10 minutes.
  5. Blend until completely smooth with a stick blender.
  6. Stir in the orange juice, zest and honey. Warm gently without boiling.
  7. Season to taste; the sweetness varies with the carrots, so taste as you go.
  8. Swirl in yoghurt or coconut milk and serve with bread or flatbreads.

Spiced Carrot and Orange Soup

Velvety spiced carrot and orange soup with a yoghurt swirl in a cream ceramic bowl

Spiced carrot and orange soup is vibrant, velvety and bright.

Roasted carrots go deep and sweet, cumin and ginger bring warmth, and orange juice lifts the whole bowl at the end.

From chopping board to bowl in 45 minutes, and it freezes beautifully.

Recipe

JUMP TO RECIPE

Servings: 4
Prep time: 15 minutes
Cook time: 35 minutes
Total time: 50 minutes

Tips

  • Roasting first makes the soup taste of caramel, not canteen. Spread the carrots in a single layer so they roast rather than steam. If needed, use two trays.
  • Add the orange juice off the boil to keep it bright. After stirring it in, warm the soup gently and avoid bringing it back to a boil.
  • If it tastes flat, it usually wants a pinch more salt, not more orange. Add seasoning in small amounts and taste between additions.
  • Cut the carrots into similarly sized thick coins so they cook evenly. The 25-minute roast gives the edges time to caramelise while the saucepan stage finishes softening them.
  • Blend until the soup is completely smooth. If using a countertop blender instead of a stick blender, blend in batches and follow the appliance's instructions for hot liquids.
  • Add the yoghurt or coconut milk just before serving. Swirl it through each bowl, or serve it alongside so each person can add their preferred amount.

Variations

  • Add a red lentil handful with the stock for body and protein. Check that the lentils are tender before blending; they may need additional simmering time.
  • Use clementines or satsumas in winter. Their juice can vary in sweetness and acidity, so add it gradually and taste before adding all of it.
  • Roast a bulb of garlic alongside for sweetness. Squeeze the softened cloves from their skins and blend them into the soup.
  • For a vegan version, swap the honey for maple syrup and finish with coconut milk. Use vegetable stock and check its ingredients if preparing the soup for someone with dietary restrictions.
  • Adjust the chilli flakes to suit the desired level of heat. For a milder bowl, reduce or omit them; for a stronger chilli note, add a small amount and taste before serving.

FAQ

Can I freeze it?
Yes, up to 3 months; defrost and reheat well, loosening with water. For best results, let the soup cool before transferring it to a suitable freezer container. Leave room for expansion and label the container with the date.

Is it vegan?
Swap the honey for maple syrup and finish with coconut milk. Check the vegetable stock ingredients and use a vegan bread or flatbread if serving it alongside.

Can I boil the carrots instead?
Yes, but you lose the roasted depth; add a little more cumin to compensate. Boil the cut carrots until tender before adding them to the saucepan. The flavour will be less caramelised than with roasting.

How long does it keep?
3 days refrigerated in a covered container. Cool the soup promptly before refrigerating it. Reheat until hot throughout, adding a little water if it has thickened.