Carrot, Orange and Ginger Soup

Owing to an unfortunate case of phone-theft, I sadly only have one photo of this meal.  Fortunately, it was of the finished product.  Due to this I’ll break trend and be a LITTLE more specific with measurements.  Show much go on!

The balance of flavours in this dish is very important; the acidic, slightly bitter orange; the spicy ginger; the sweet carrots.  However, get it right and adapt it to your palette and you’re given a new lease on life…if life is carrot soup.  I personally enjoy a more orange-dominated flavour, however I would advice starting with the carrots as the base and gradually building upon the other two, tasting all the time.

This dish works brilliantly as either a starter, or in smaller sweeter portions as a post-starter palette cleanser.  The latter option is particularly good if you’ve offered a particularly garlicy first offering.

Without the cream garnish this meal is vegan suitable.

Ingredients (for 4 portions)

  • About a dozen Raw Carrots
  • One or Two Fresh Oranges
  • Glass of Orange Juice (not from concentrate)
  • 3-4 inches Fresh Ginger
  • 1.5ish pints Vegetable Stock
  • One Onion
  • Glass of White Wine
  • Oil
  • Salt and Pepper
  • Cream (optional to garnish)


  1. Heat a few tablespoons of oil in a pan.
  2. As it heats chop the carrots and onions into small slices – about 1/3 inch each, and add to the hot oil.  Add a little salt and cook over medium heat covered, allowing the steam to cook the vegetables from the top as well.  Continue until both are fairly soft, occasionally adding a splash of water to help stop burning.  This could take about 10-20 minutes depending on quantity.
  3. Zest the orange and grate the ginger finely, before adding both to the pan and continuing to cook for a few more minutes.
  4. Pour in the white wine and allow to cook off, stirring occasionally.
  5. When the wine has boiled away add the stock (if you want a thicker soup add less, as you can always add more after the blending.)  Cook for a further 10-20 minutes, until the vegetables are very much softened.
  6. Blend until smooth.
  7. Taste, then gradually add the orange juice tasting at regular intervals to ensure it matches your liking.  At this stage, like any soup, it’s a case of taste and adjust – salt, pepper, chili, more of any of the ingredients.  Cook for a while longer after the blending process until you’re ready to serve.


As you can see in the photo, a dash of cream, an orange peel rose (tutorial here) and some fresh parsley go a long way!  And who could forget the croutons…unless you’re a coeliac sufferer.

This will keep in the fridge for 3-4 days, or in the freezer for a couple of months.

3 Comments Add yours

  1. veganneeds says:

    I was in with the words ” carrot soup” so lovely! I can use coconut cream for the garnish 🙂 thank you so much for sharing… just started following you…I have a Vegan Recipe/lifestyle & cruelty-free makeup blog,, happy to connect with you 🙂

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