Carrot orange soup

    30 min

    A carrot soup with a nice balance of spiciness and sweetness. If a whole chilli is too hot for you, use less, or a milder variety.

    2 people made this

    Serves: 4 

    • 500g carrots
    • 1 onion, sliced thinly
    • 10g root ginger, peeled and grated
    • ½ fresh red chilli
    • 50g butter
    • 1L vegetable stock
    • 20g creme fraiche
    • 100ml orange juice
    • salt and pepper

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Dice carrots and onions, Peel and grate ginger. Remove seeds and membrane from chilli and mince.
    2. Heat butter in a large saucepan. Add onion and binger and fry till softened. Add carrots and chilli and fry for a further 4 minutes.
    3. Add stock and let come to the boil. Reduce heat, cover and cook till the veg are soft, about 20 minutes. Puree soup till smooth then stir in and add creme fraiche and orange juice. Season with salt and pepper.

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