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.

Ingredients:

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

Method:

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.



3 comments:

  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.

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

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

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