Carrot, Blood Orange and Ginger Soup
This vibrant Carrot, Blood Orange, and Ginger Soup is packed with vitamins and bursting with flavour. Perfect for a healthy lunch or appetiser, it's easy to make and sure to impress.
Servings: 4 Serves
Calories: 150kcal
Cost: $8
Equipment
- Large saucepan
- Immersion Blender
- Chopping Board
Ingredients
- 2-3 medium shallots diced
- 2 cloves garlic crushed
- 6-8 cm fresh ginger grated
- 2 tsp ground coriander
- 1 tsp ground turmeric
- 1 tsp black pepper
- 750 g carrots peeled and roughly chopped
- 2 whole blood oranges peeled and separated into segments
- 2 cups homemade vegetable stock
- Pinch of salt
- 1 tbsp olive oil
Instructions
- Prepare the Base: Heat 1 tbsp olive oil in your largest saucepan over a low heat. Gently simmer the diced shallots, crushed garlic, and grated ginger for about 5 minutes until they start to soften.
- Add Spices: Add the ground coriander, ground turmeric, and black pepper. Stir well, then add 2 tbsp of vegetable stock. Continue to simmer gently for another couple of minutes, allowing the flavours to meld together.
- Combine Main Ingredients: Add the remaining vegetable stock, chopped carrots, and blood orange segments to the saucepan. Raise the heat and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for 20-25 minutes until the carrots are tender.
- Blend to Perfection: Use an immersion blender to blitz the soup until it is smooth and velvety. Make sure all chunks are fully blended to achieve a consistent texture.
- Season and Serve: Taste the soup and season with a pinch of salt to enhance the flavours. Serve immediately, optionally topped with toasted, flaked almonds for added crunch and flavour.