Carrot and orange soup

Mobile version Print

From: Grigson

On TV Tonight

  • 20:00 - Rick Stein's Seafood Odyssey - Suffolk and Naples
  • 20:30 - Rick Stein's Seafood Odyssey - India and Cornwall
  • 21:00 - River Cottage Every Day - Fish

This recipe is classed as easy

Rating 2.87 / 5 (133 votes)

Prep time:
20 min
Cook time:
15 min
Serves:
4

Fresh orange juice adds a fabulous fruity flavour to carrot soup in this colourful and tasty recipe from Marguerite Patten

Method

1. Bring the water to boiling point and add the carrots, onion, mint, sage, orange zest and seasoning.

2. Lower the heat, cover the pan and cook for 10-15 minutes, until the vegetables are tender.

3. Remove the mint and sage, transfer the soup to a blender and blend the soup until smooth.

4. If serving the soup hot, bring the soup to the boil, add the orange juice, taste and adjust the seasoning. Heat for the shortest time possible, this way the juice retains the maximum amount of vitamin C. Garnish with orange segments, a sprig of mint and a swirl of cream.

5. To serve cold, chill the soup and add the orange juice then garnish and serve.

Ingredients

  • 600 ml water
  • 450 g carrots, prepared weight
  • 1 large onion, chopped
  • 1 sprig fresh mint
  • 3 sage leaves
  • 1 tbsp orange rind, grated
  • 1 tsp black pepper
  • 300 ml fresh orange juice

For the garnish:

  • 1 small orange, cut into segments
  • 10 small mint leaves
  • 3 tbsp single cream

Tips and suggestions

Liquidise the cooked vegetables if you want a smoother soup.

Comments & Ratings

Rate this recipe by clicking on the stars.

You need to be logged in to comment on this recipe

Forgotten your password?
Resend activation

Login Register

Latest Comment

 


andymking andymking  Posted 03 Mar 2013 3:47 PM
 

If you want the soup hot, add the orange juice at the last minute and then make sure the soup is hot enough to serve by heating it for just long enough. If you heat the juice too long it will lose its vitamin C. For the cold version you don't heat the orange juice at all.

CeliaH24563 CeliaH24563  Posted 06 Apr 2012 11:26 PM
 

I too wondered when the orange went in the "hot" receipe

AnnB20999 AnnB20999  Posted 23 Feb 2012 5:18 PM
 

When is one supposed to add the orange juice, this forms have the name of the soup and is omitted from the method. Someone is being very lazy.

mjwindsor mjwindsor Posted 06 Nov 2011 1:24 PM
 

Probably me, but where does it tell you when to add the orange juice for the 'hot' version. It mentions it for serving cold?

CarolB78713 CarolB78713 Posted 11 Feb 2010 11:33 AM
 

Very, Very Yummy. I also added a veggie stock. Seemed to give it more body. Great with chuncky bread laided with butter, Not for the light hearted.

Well done Chef. !!!!!!!!!

Pete and Fleur Wayman Pete and Fleur Wayman Posted 23 Oct 2009 2:15 PM
 

I am on a Slimming World diet and made this recipe with chicken bovril instead of just water - it was wonderful, all the girls at my husbands work wanted some and it was syn free (eat as much as I like!)

JillB83873 JillB83873 Posted 12 Jan 2009 9:10 PM
 

This soup desperately needs stock not just water, once some vegetable stock was added it was perfect but before that Yuk!

AJK2 AJK2 Posted 20 Apr 2008 9:37 PM