This carrot, orange and ginger soup is my favourite when I’m feeling in need of something light, healthy and delicious. Its super cleansing – I love that there’s no frying, no stock, its just carrot, orange, onion and ginger simmered and blended. Pretty basic stuff but tastes so good. The recipe is adapted from an old book of mine – The Detox Cook by Louisa Walters.
I sometimes stir in some mung beans and alfalfa sprouts to the soup to serve. Partly because it gives the soup a nice hearty crunch but mainly because ‘sprouting’ food adds a gorgeous extra freshness – I’ll sprinkle it on most things. But with or without the extras, this is a soup that lets the simple ingredients shine through. It’s super delicious, gorgeously calming – a pure soup that your body will thank you for.
Carrot, orange & ginger soup
- 1 onion, chopped
- 3 medium carrots, peeled and sliced
- 700ml | 3 cups water
- 5cm | 2 inch chunk of root ginger, peeled
- Zest of ½ orange
- Juice of 1 orange
- Salt & pepper to taste
- Place the chopped onion, sliced carrots and water in a pan, bring to the boil then simmer for 10-15 minutes until soft
- Chop the ginger into small pieces and using a garlic press, squeeze out the juice into the soup (I find this a little tricky but its worth it). Continue until all the ginger is squeezed
- Add the orange zest and juice to the soup and season with salt and pepper to taste
- Simmer for a further 5 minutes
- Leave to cool a little before blending in a processor until smooth
- Reheat gently and serve