Literally bursting with beta carotene and vitamin c, the ginger in this soup packs a real zing while the turmeric and coriander provide delicate and warming undertones. Enjoy it as an appetiser with friends, and make plenty extra to have for lunch the next day! Delicious topped with toasted, flaked almonds.
I’m sure this will work just as well with normal oranges, although I loved the colour the blood oranges provided!
- 2 / 3 medium shallots, diced
- 2 cloves garlic, crushed
- 6 – 8cm fresh ginger, grated
- 2 tsp ground coriander
- 1 tsp ground turmeric
- 1 tsp black pepper
- 750g carrots, peeled and roughly chopped
- 2 whole blood oranges, peeled and separated into segments
- 2 cups homemade vegetable stock
- Pinch of salt
Soup How To:
Heat 1 tbsp olive oil in your largest saucepan over a low heat. Gently simmer the shallots, garlic and ginger for 5 minutes.
Add the spices and 2 tbsp vegetable stock. Simmer gently for another couple of minutes, before adding the remaining stock, carrots and oranges.
Raise the heat and bring to the boil. Simmer for 20 – 25 minutes, until the carrots are tender. Blitz well with an immersion blender until the soup is smooth. Season to taste and serve straight away.