Carrot & Orange Soup.
A piping hot bowl of carrot and orange soup mildly spiced and with mild ginger notes filled us with warmth on a cool winter evenings. Absolutely more-ish and satisfying!! This is naturally sweet (without adding any additional sweetener), kids would love this too.
Ingredients – makes two bowls
3 large carrots peeled and chopped
1 cup freshly squeezed orange juice
1/2 tsp fresh orange zest
1 large onion roughly chopped
1 Thai bird’s eye chili (optional)
Salt and pepper
2 cups water
Garnish – roasted pumpkin seeds, basil leaves, red chilli flakes, and a light drizzle of fresh cream, freshly ground black pepper.In a soup pot, take 1 tbsp olive oil and sauté onions for 3-4 minutes.
Add carrots, onion, chilli, grated ginger, orange juice, zest and water and bring everything to a boil. Cover and simmer for 40 mins. Remove from flame.
Cool it to room temperature and use a hand blender to purée it. Sieve the mix through a strainer. Return it back to the pan. Add seasonings. Taste and adjust.
Garnish and serve.
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