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Carrot and orange Soup

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Carrot and Orange Soup

By Diana Earnshaw

Root vegetables and their health benefits

Roasted Root Vegetables recipe


  • 500g carrots, washed and sliced
  • 1 small onion (appx. 100g) chopped
  • The rind and juice of 1 orange
  • 1 litre vegetable or chicken stock
  • Salt and pepper
  • 1 small old potato (appx. 100g) cut into small chunks
  • 1 tablespoon butter/oil


In a large saucepan, heat the butter/oil and add the onion, carrots and potato (if you like it, add a teaspoon of ground coriander too!). Stir well, cover with the lid and sweat the veg over a low heat for 10 minutes. Add the stock and the orange rind and juice. Bring to the boil and simmer until the carrots are soft. Blend until smooth. Serve with a dollop of cream or yogurt and chopped parsley if you wish. As this soup is low in protein – you can also serve it with some bread and cheese for a hearty meal!

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