Another Autumnal day calls for the last of the fail-safe and easy soup recipes we use. This time it’s with carrot, orange, coriander, and ginger. The recipe name may sound as if the cooking will be a large production. It isn’t. Especially if you use cheats, as I often do!
It’s also yet another soup that can be suitable for vegans and those with gluten intolerance. Ensure the stocks used are suitable for you and you’re good to go.
I like to make a large batch of this on the hob, as it’s quick to make. By making much more than needed for one dinner, we can freeze portions and use on lazy days. Batch cooking like this saves not only your energy and time but your energy bills too!
I’d been making this soup for a few years before meeting my (now) husband. Trying to convince him that orange works well in this recipe wasn’t easy. He thought I was ‘mental’ to include it, but he changed his tune after trying the soup for the first time. Now it’s one of his favourites.
My inspiration for the recipe was from Riverford Organic Farmers (the people who I’ve ordered veg boxes from). I tweaked it a little, as you may also want to.
Finally, I can’t let you go without sharing these fun facts (well I enjoyed them, but then I’m a bit of a nerd) taken straight from Wikipedia:
‘The provitamin A beta-carotene from carrots does not actually help people to see in the dark unless they suffer from a deficiency of vitamin A. This myth was propaganda used by the Royal Air Force during the Second World War to explain why their pilots had improved success during night air battles but were actually used to disguise advances in radar technology and the use of red lights on instrument panels. Nevertheless, the consumption of carrots was advocated in Britain at the time as part of a Dig for Victory campaign. A radio programme called The Kitchen Front encouraged people to grow, store and use carrots in various novel ways, including making carrot jam and Woolton pie, named after the Lord Woolton, the Minister for Food. The British public during WWII generally believed that eating carrots would help them see better at night and in 1942 there was a 100,000 ton surplus of carrots from the extra production.’
Enough chatter. You want the recipe…
Easy Carrot, Orange, Coriander and Ginger Soup
- 1 large onion (chopped)
- 2 cloves of garlic (chopped) *Optional.
- 900g of carrots (chopped)
- 1 tsp of fresh ginger (grated) *We store our root ginger in the freezer and take it out to use when needed. In a pinch, or to save time, you could also use ginger powder.
- 2 tablespoons of oil
- Juice of 2-3 oranges (and zest, if you wish) *To save time, use 150ml of orange juice instead.
- 1 litre of veg stock
- A few coriander leaves (chopped) *You can use chopped parsley leaves if preferred. To make the recipe more frugal and easier, use dried versions of the herbs instead.
To Serve (optional):
Plain yoghurt or creme fraiche (use dairy-free or gluten-free if necessary).
Salt & pepper to taste.
1. In a large saucepan, heat the oil and add the chopped onion.
2. Cook on a gentle heat for 10 minutes, or until the onion is soft.
3. Add the garlic (if using) and cook for another minute or two.
4. Add the carrots, ginger (and zest, if using), stir to mix and add the hot stock.
5. Bring to the boil, then reduce heat to a simmer and cook for 20 minutes (or until the carrots are softening).
6. Blend up the soup mixture in a blender or with a hand mixer, until smooth.
7. Return the mixture to the pan, add the orange juice and reheat on a low setting.
8. Add salt and pepper if desired and a blob of yoghurt, if using.
We like to eat this for dinner with either crusty bread, french baguette or with sandwiches. Nom, nom, nom.
Let me know if you try it, or if you tweak it, and how it turned out!
Here is the inspiration for the Easy Carrot, Orange, Coriander and Ginger Soup. You may also want to have a look at Mr.B’s (the hubster) Vegan-Friendly Frugal Tomato Soup, my Frugal And Healthy Spicy Lentil Soup, and my Chunky Autumnal Vegetable Stew Slow Cooker Recipe.