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
- Salt and Pepper
- Cream (optional to garnish)
- Heat a few tablespoons of oil in a pan.
- 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.
- Zest the orange and grate the ginger finely, before adding both to the pan and continuing to cook for a few more minutes.
- Pour in the white wine and allow to cook off, stirring occasionally.
- 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.
- Blend until smooth.
- 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.