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Creamy carrot and orange spiced soup recipe
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32 ratings
Simple to make and very good to eat, the sweet flavours of carrots paired with citrussy oranges makes this delicious and creamy bowl of soup a lovely meal to keep you warm. See method
Ingredients
- 1 tbsp olive oil, for frying
- 1 onion
- 2 garlic cloves
- 625g carrots
- 1tbsp ground cumin
- 1 red chilli
- 200g (7oz) baby new potatoes
- 1 litre (1 3/4pts) vegetable stock
- 2tbsp 4 Seed Mix
- 3 Suntrail Farms oranges
- 100g (3 1/2oz) half fat crème fraîche
- small bunch chives
If you haven't got any new potatoes, try dicing a large white potato instead
Each serving contains
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Energy
960kj
230kcal
12%
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Fat
9g
13%
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Saturates
2g
10%
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Sugars
19g
21%
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Salt
2.4g
40%
of the reference intake
Carbohydrate 34.4g
Protein 6.6g
Fibre 9.4g
Method
- Heat the olive oil in a large saucepan, add the onion, garlic, carrots, cumin and red chilli and sauté for 10 minutes covered with a lid.
- Add the new potatoes, pour over the vegetable stock, cover, and leave to simmer for 15 minutes.
- Meanwhile, heat a large frying pan over a medium heat and dry fry the seeds for 1-2 minutes until lightly toasted. Set aside.
- Stir the orange zest and juice through the soup then, using a stick blender or food processor, blend until smooth. Return to the pan and heat slightly if necessary.
- Divide the soup between four bowls and garnish with a spoonful of crème fraîche, a scattering of toasted seeds and a few chives.
See more soup recipes
Freezing and defrosting guidelines
Make the soup, then leave to cool at room temperature. Freeze (without garnishes or toppings) in a rigid container, leaving a bit of space for expansion, for up to 1-3 months. Reheat either from frozen or defrost in the fridge overnight. Once piping hot, add toppings or garnishes and serve.