Recipe: Carrot, orange and ginger soup

By Josh Katz, November 3, 2011

This is great for autumn, perfect as the long nights close in and the temperatures start to drop. Carrot and coriander is a classic combination. I like the addition of orange to provide some acidity, and the ginger for depth of flavour and fragrance. Add a dollop of crème fraiche and sprinkle some toasted flaked almonds on top or serve with crusty French bread to give some crunch.

Serves 4


● 1 large orange
● 25ml olive oil
● 1 large onion, sliced
● 2 garlic clove, thinly sliced
● 450g large carrots, peeled and sliced
● 1 thumb-sized knob of ginger, finely chopped
● 1 tsp ground coriander
● 1.5l vegetable stock
● 1 large bunch of fresh coriander, chopped
● 4 tbsp crème fraiche (optional)


● Using a peeler, peel several long strips of zest from the orange. Juice it and discard the rest.
● Heat the olive oil in a pan on a medium-low heat and gently fry the onion and garlic until softened and beginning to caramelise.
● Add the carrots, ginger and orange peel, turn the heat up to medium, and cook for 3-5 minutes until the carrots begin to soften. Stir frequently to ensure the vegetables do not catch on the bottom and burn.
● Stir in the ground coriander and season well. Cook for a further 2 minutes.
● Add the stock and bring to the boil. Simmer until the vegetables are tender.
● Remove from the heat, pick out the orange peel using tongs or a spoon, stir in the orange juice and blend until smooth. Reheat, check seasoning and serve with chopped coriander on top, a drizzle of olive oil and a dollop of crème fraiche (optional).

Last updated: 11:59am, November 3 2011