Vibrant carrot and orange soup a delightful blend of flavours, combining earthy spices with the sweetness of carrots and citrus.
Preparation time
less than 30 mins
Cooking time
30 mins to 1 hour
Serves
Serves 4+
Dietary
Vegetarian
By Nadiya Hussain
From Saturday Kitchen
This delicious soup is a balanced mix of nutrients, with healthy fats from butter and a variety of vitamins from the carrots and oranges. The spices add flavour without excessive calories, making it a well-balanced choice
Equipment
- Large stock pot or saucepan
- Hand blender
- Measuring spoons
- Grater
Ingredients
- Butter: 200g/7oz
- Coriander seeds: 2 tbsp
- Cumin seeds: 2 tbsp
- Dried red chilli flakes: 1 tsp
- Ground turmeric: ½ tsp
- Onion: 1, finely chopped
- Salt: 2 tbsp
- Garlic cloves: 6, crushed
- Carrots: 1kg/2lb 4oz, peeled and grated
- Potato: 1 medium–large, peeled and grated
- Oranges: 2, zest and juice
- Vegetable stock: 1 litre/1¾ pints
- Chilli oil: to drizzle
- Fresh coriander leaves: to garnish
Method
Prepare the Base
- Melt the butter in a large stock pot over medium heat.
- Add coriander seeds, cumin seeds, chilli flakes, and turmeric; cook for a few minutes until fragrant.
- Add the chopped onion and salt; cook until the onion is soft.
- Add the crushed garlic and stir for another minute.
Add Vegetables and Stock
- Add the grated carrots and potato; mix well and cook over high heat for a few minutes.
- Add orange zest and juice to the pot.
- Pour in the vegetable stock and bring to a boil; cook rapidly for about 10 minutes.
Simmer and Blend
- Reduce heat, cover, and let simmer for 30 minutes until carrots are tender.
- Use a hand blender to purée the soup until smooth and velvety.
Serve the Soup
- Ladle the soup into warmed bowls.
- Drizzle with chilli oil and sprinkle with fresh coriander before serving.
Nutri-score Health Check
This dish is rated A on the Nutri-Score scale, indicating it is among the healthiest options. The score considers factors such as high vegetable content, healthy fats from butter, and spices that enhance flavor without excessive calories or unhealthy ingredients. This score has been automatically calculated from the ingredients in the recipe and is only a guide.
Carrot Soup Recipe FAQ
- Can I use other vegetables in this soup? Yes, you can substitute or add other vegetables like parsnips, sweet potatoes, or bell peppers for added flavor and nutrition.
- Is this soup suitable for freezing? Yes, this soup freezes well. Allow it to cool completely before transferring it to airtight containers. It can be frozen for up to three months.
- How can I make this soup spicier? To increase the heat, add more dried red chilli flakes or a fresh chopped chilli when cooking. You can also serve it with a spicy sauce on the side.
- Can I substitute butter with olive oil? Yes, you can use olive oil instead of butter for a healthier fat option. It will slightly change the flavour but will still be delicious.
- What can I serve with this soup? This soup pairs well with crusty bread, a fresh salad, or grilled cheese sandwiches for a comforting meal.
- How long does this soup last in the fridge? The soup will last in the refrigerator for about 3-5 days when stored in an airtight container.
- Can I add cream for extra richness? Yes, adding a splash of cream or coconut milk just before serving can enhance the richness and creaminess of the soup.
- Is this recipe gluten-free? Yes, this recipe is gluten-free as it does not contain any wheat or gluten-containing ingredients.
- What type of stock should I use? Use vegetable stock for a vegetarian option. Homemade stock will provide the best flavour, but store-bought is convenient and works well too.
- How can I make this soup vegan? To make it vegan, substitute butter with olive oil and ensure that your vegetable stock is free from any animal products.
