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Easy Carrot and Orange Soup

I felt like having soup recently but there was nowhere near me where I could get some nice simple soup with a bit of crusty bread. So, I decided to make it myself, with a little help from the internet! Checking my fridge, I discovered I had a few carrots so I did a quick check on the internet and decided to make carrot soup. I also found a few recipes that said you could make a savoury carrot and orange soup so I thought to give it a try.

The taste is quite interesting, by turns sweet savoury and tangy. I really liked it! Instead of making mine smooth, I kept it deliberately chunky as I like a little bit of bite in the soup. Here’s how I came up with a quick and easy carrot and orange soup.

What you need:

• 2 1/2 medium sized carrots, peeled and cut into chunks
• 1 medium sized red onion quartered
• 2 cloves of garlic
• chicken or vegetable stock or 1/3 chicken stock cube
• juice from half an orange

Serves: 2
How to:

1. Put the carrot chunks, onion and garlic in a pot, cover with water and put to the boil.
2. If you are using chicken or vegetable stock then boil it in the stock. I did not have any on hand and did not have time so I sprinkled 1/3 of a chicken stock cube into the water for flavour.
3. When soup is boiling, turn the fire down and simmer for about 30 minutes until the carrots are soft.
4. When carrots are soft and mashable, turn off the fire and either pour the soup into a food processor and blend, or use a pulse tool directly into the soup and pulse/blend/shop to desired consistency.
5. Bring soup back to the boil and add in the orange juice. Add salt and pepper to taste.
6. Pour and serve.

I don’t know if this is how others do it, but I needed something quick so this was how I did it. The soup was by turns sweet and savoury and the slight hint of orange juice in it was interesting. I like chunky soups so carrot chunks in the soup gave it a good bite and the soup itself was clear-ish which was refreshing. I’d never thought of using fruits in cooking before, preferring to eat them as they are, but now, I might just experiment a little bit more!

I had the carrot and orange soup with a light crusty bread sandwich. Yummy!

Related posts:

1. Nutritous Burdock and Carrot Herbal Soup
2. Quick and Easy Fresh Spinach soup
3. Sweet potato soup dessert
4. Old Cucumber Soup (Lou Wong Kwa) with Red Dates
5. Soya Noodles Soup with Pork slices

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