Orange and carrot soup

21 ratings

Prep Time:20 mins

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

Nutritional Information:

All our recipes are nutritionally analysed by our team of experts.

Per 1/4 of the recipe

Energy

761kj

181kcal

Fat

4.6g

Saturates

0.7g

Sugars

26g

29%

Salt

0.1g

2.5 of your 5 a day

FOOD SAFETY

Food sensitivities

A food sensitivity is a bad reaction to a food that is otherwise safe to eat. On the island of Ireland, the three most common forms of food hypersensitivity are food allergy, food intolerance and coeliac disease.

HEALTHY EATING

How to get ahead with batch cooking

Preparing meals and ingredients ahead of time, and making good use of your freezer, will be important during this time to save food waste and keep our groceries lasting longer.

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

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