Zesty Carrot-Orange Soup
Winter is the perfect time to enjoy warming soups, especially when these snowy, windy days chill you to the bone. The crisp carrots and zesty-sweet oranges combine so nicely, this recipe works well on it’s own as lunch, as an appetizer or for dinner with salad and whole grain bread!
(Astrid’s) Carrot-Orange Soup
1 kg Carrots, peeled & chopped
3 medium Onions, peeled & chopped
3 cloves of Garlic (or more if you like!), peeled and chopped
3 tablespoons Olive Oil
1.5L Vegetable Stock
Zest from 2 Oranges
Zest from 1 Lemon
1-2” slice Ginger, peeled & chopped
Pepper, to taste
Parsley & Chives
Pour olive oil into a large pot and saute the onions and garlic, stirring constantly (careful not to let them brown!)
Add vegetable stock, carrots, ginger and fruit zest, bring to a boil, then reduce to simmer until the carrots are soft.
Use a food processor or blender to puree the soup in batches, then return the soup to the pot.
Reheat and season with pepper (and herbamare if needed).
Garnish, serve and enjoy!
Note: I like to drizzle a swirl of fresh orange-lemon juice on top!
Dr Katarine Holewa, ND