Carrot And Orange Soup

Course: Starter - Dish: Vegetarian - Serves:

Our guest recipe this month comes from Laurie, behind blog Mission Competition.


Laurie says: “This recipe reminds me of being a kid. My mum would make it for us on a cold Scottish winter’s day to warm us back up a bit. Now that I am older and have moved out, I still like to be reminded of home with this recipe. Making your own soup is a great way to save money, especially if you use tinned ingredients. I always have some tinned veg in my cupboard so I can whip up a soup in no time”.

Carrot and Orange Soup

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  1. Chop the onion and cook with a little bit of oil in a saucepan until soft.
  2. Add 1 ½ pints of stock, the potatoes and carrots (drained), a pinch of nutmeg and salt and pepper to taste.
  3. Zest the orange and then slice into 6 pieces.
  4. Add the zest and squeeze some of the juice from the slices into the pot, before adding the slices into the mix.
  5. Leave to simmer for 10 minutes to allow the flavours to come together.
  6. Remove the oranges carefully with a slotted spoon (trying to squeeze out any juice on the side of the pot as you do).
  7. Blend, blend, blend.
  8. Serve up, complete with optional smiley face (using soured crème) as my mum used to.

Nutritional information per serving:

Nutrient Per serving
Energy 87kcals
Fat 2.5g
   of which saturates 0.4g
Carbohydrate 12.8g
of which sugars 4.2g
Fibre 3.4g
Protein 1.7g
Salt 1.4g

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