Tuesday, September 22, 2015

Carrot, Ginger and Orange Soup.

Honestly, this should be a soup blog. It seems to be all I make at the moment. There's something about this soup that is SO perfect for Fall. The color obviously, but it just tastes so nourishing. I used to always use chicken/beef or vegetable stock for my soups thinking it added bulk, nutrients and taste but with this I added filtered water and it tastes - cleaner, slightly more alive somehow. It's amazing to me how much flavor you can get with very few ingredients. A little grated ginger gives it just enough warmth and half a teaspoon of cinnamon reminds you that it's now Fall:) I hope you enjoy this lovely soup as much I as did.

Carrot, Ginger and Orange Soup.


2 tablespoons coconut oil
6 medium carrots, peeled and chopped
4 sticks celery, washed and chopped
1 medium onion, peeled and chopped
3 cloves garlic, minced
Sea salt
Freshly ground black pepper
1 heaped teaspoon cumin
1/2 teaspoon cinnamon
1 heaped teaspoon turmeric
1/2 tablespoon grated ginger
2 1/2 - 3 cups filtered water
Juice of half an orange


1. Place the coconut oil, carrots, celery, onion, garlic and salt in a medium saucepan and cook on a low flame for about 10 minutes. Make sure the veggies don't burn!

2. Add the pepper, cumin, cinnamon, turmeric and ginger, stir very well and cook for a further 2 minutes. Add the water, bring to the boil, turn down to a simmer until the veggies are just cooked through.

3. Remove from the heat. Allow to cool for a minute or two then either blend with an immersion blender or remove to an upright blender. Add the orange juice to taste. Add more salt and pepper if desired. Serve.


  1. A perfect soup for the season, Mary and a gorgeous colour. This will be a great one to try, especially with the addition of ginger.

  2. This is so creamy and smooth! I love all the warm spices in this soup.

  3. Absolutely gorgeous soup Mary and perfect for our fall season that's now upon us.


Join the fun - I'd love to hear from you :)