An easy and tasty recipe for carrot, ginger and orange soup that is vegan and full of flavour
A good glug of olive oil (1tbsp approx)
4 small onions, peeled and roughly chopped
4 garlic cloves, peeled and chopped
2–3 inch piece of ginger, finely grated
2 Oranges, zest and juice required
8 carrots, peeled and sliced
1 litre of stock made with either vegan stock or 4sp vegetable bouillon
Optional: Large pinch of cayenne pepper or chilli powder
Optional: Seal salt and pepper to taste
Optional To Serve: Coconut yoghurt or vegan creme fraiche
Optional to Serve: Chopped coriander leaves
In a saucepan, gently cook the onion in the olive oil until nicely softened.
Add the garlic, ginger and orange zest.
Cook for one minute and then add the carrots, stock and if using the cayenne pepper or chilli powder.
Simmer until the carrots are tender and easily crushed with a fork.
Using a hand blender, blend until smooth.
Stir in the orange juice and season if required with salt and pepper. Blend again if required to mix thoroughly.
Reheat gently and serve if required with a dollop of coconut yoghurt or creme fraiche or similar and sprinkle over some chopped coriander.
Keywords: vegan soup, vegan stock, vegetarian starter, carrot soup