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Paleo Diet Recipe Primal Carrot, Blood Orange and Ginger Soup-min

Recipe: Carrot, Blood Orange and Ginger Soup

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!

Soup Ingredients:

  • 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.

Paleo Diet Recipe Primal Carrot, Blood Orange and Ginger Soup-min

Recipe carrot citrus salad paleo network-min

Recipe: Carrot Citrus Salad

Why have a boring salad, when you can have this zingy brightly coloured salad instead? With a few oranges and lemons still left on the tree, this is a great way to enjoy them! The main ingredient is carrots, but the herbs and spices and citrus make it quite unlike any other carrot you've had before!

This is a great side dish for a summers day, or even enjoy it on top of a paleo burger.

Recipe carrot citrus salad paleo network-min
Print Recipe
5 from 1 vote

Recipe: Carrot Citrus Salad

Prep Time1 hour 15 minutes
Total Time1 hour 15 minutes

Ingredients

  • 4 large carrots
  • pinch of cumin seeds
  • pinch of mustard seeds
  • pinch of cinnamon
  • splash of extra virgin olive oil
  • juice of 1/2 a lemon
  • juice of 1/2 an orange
  • small bunch of fresh coriander cilantro, finely chopped
  • sea salt & fresh pepper
  • pinch of orange zest

Instructions

  • Peel and grate the carrots
  • Heat the seeds in a pan to release the flavours, then grind them in a pestle and mortar. Add in the cinnamon and mix in with the carrots over the heat for a couple of minutes
  • Add in the olive oil, citrus juice and coriander (cilantro) as well as the zest and mix in thoroughly.
  • Allow the flavours to marinate for an hour before serving.

Recipe carrot citrus salad paleo network-min

Citrus Chicken, Parsnip and Swede One Pot paleo dinner recipe-min

Recipe: Citrus Chicken, Parsnip and Swede One Pot

Perfect for those long, lazy Sundays when there isn't anything to do but sit and wallow in the wonderful fragrances spilling out from your oven, this no fuss ‘One Pot’ is about as simple and as satisfying as it gets. The unique flavours of the root vegetables marry together perfectly with the light citrus ‘zing’ – and best of all it saves on the washing up!

Citrus Chicken, Parsnip and Swede One Pot Ingredients:

  • 1 medium (approx. 1.5kg) chicken
  • 3 red onions
  • 2 oranges
  • 3 / 4 medium sized parsnips
  • 2 medium sized swedes
  • 3 / 4 carrots
  • 6 cloves of garlic
  • 2 bay leaves
  • 1 large handful fresh lemon thyme
  • Half a lemon
  • 1 glass of white wine (or stock / water if preferred)
  • Sea salt and black pepper, to taste

 Citrus Chicken, Parsnip and Swede One Pot How To:

1)    Preheat the oven to 180C / 350F / Gas Mark 4. Take your largest lidded ovenproof cooking pot, halve two of the onions and one of the oranges and lay them at the bottom of the pot before resting the chicken on top.

2)    Peel and roughly chop the remaining onion and the rest of your veg. Nestle them in the pot along with the chicken.

3)    Stuff the chicken with the garlic cloves, bay leaves, half of the thyme and the lemon. Squeeze over the juice of the remaining orange and scatter the rest of the thyme into the pot. Season well, before pouring in the white wine / stock.

4)    Cover and bake for an hour, before removing the lid and raising the heat to 220C / 450F / Gas Mark 7. Cook for a further 25 minutes, until the chicken is nicely browned. Baste the meat and stir the veg once or twice if needs be.

5)    Check the chicken if fully cooked through by piercing the breast with a knife. If the juices run clear, then you’re ready to serve. Enjoy alongside your favourite greens or a fresh salad.

Citrus Chicken, Parsnip and Swede One Pot paleo dinner recipe-min