Prep Time:20 mins
Understanding food allergies and intolerances
Orange and carrot soup
Cooking Time:40 mins
Serves:4 Adults
Cost:Low
A tasty orange, carrot and ginger soup just the thing to add a bit of zest to your day!
About this recipe
This recipe was adapted from the Allergy NI cookbook "Parties, Picnics & Packed Lunches"
Ingredients
- 1 large onion, peeled and sliced
- 15ml / ½ fl oz. of olive oil
- 50g / 2 oz. of fresh root ginger, chopped
- 500g / 17 oz. of carrots, peeled and chopped
- 1 orange, peeled and chopped
- 100ml / 3 ½ fl oz. of pure orange juice
- 500ml / 17 ½ fl oz. of vegetable stock
Method
- Heat the oil in a saucepan and gently fry the onion until cooked and transparent
- Add the chopped ginger, carrots and orange
- Add the orange juice and vegetable stock, stir and simmer for 30 minutes
- Remove from the heat and allow to cool a little
- Blend together with a hand blender
What you will need
- Chopping board
- Chopping knife
- Hand blender
- Measuring jug(for liquids)
- Saucepan
- Vegetable peeler
- Wooden spoon
Serving suggestions
Serve with some crusty bread
Why not make your own vegetable stock by bringing to the boil; 1 onion, 3 carrots, 1 parsnip and 3 celery stalks. Then simmer for 1 hour and discard the solids once cooked
