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Creamy carrot and orange spiced soup recipe

32 ratings

Simple to make and very good to eat, the sweet flavours of carrots paired with citrussy oranges makes this delicious and creamy bowl of soup a lovely meal to keep you warm. See method

Serves 4
15mins to prepare and 25mins to cook
230 calories / serving

Ingredients

1 tbsp olive oil, for frying
1 onion
2 garlic cloves
625g carrots
1tbsp ground cumin
1 red chilli
200g (7oz) baby new potatoes
1 litre (1 3/4pts) vegetable stock
2tbsp 4 Seed Mix
3 Suntrail Farms oranges
100g (3 1/2oz) half fat crème fraîche
small bunch chives

If you haven't got any new potatoes, try dicing a large white potato instead

Each serving contains

Energy
960kj
230kcal 12%
Fat
9g 13%
Saturates
2g 10%
Sugars
19g 21%
Salt
2.4g 40%

of the reference intake
Carbohydrate 34.4g Protein 6.6g Fibre 9.4g

Method

Heat the olive oil in a large saucepan, add the onion, garlic, carrots, cumin and red chilli and sauté for 10 minutes covered with a lid.
Add the new potatoes, pour over the vegetable stock, cover, and leave to simmer for 15 minutes.
Meanwhile, heat a large frying pan over a medium heat and dry fry the seeds for 1-2 minutes until lightly toasted. Set aside.
Stir the orange zest and juice through the soup then, using a stick blender or food processor, blend until smooth. Return to the pan and heat slightly if necessary.
Divide the soup between four bowls and garnish with a spoonful of crème fraîche, a scattering of toasted seeds and a few chives.

See more soup recipes

Freezing and defrosting guidelines

Make the soup, then leave to cool at room temperature. Freeze (without garnishes or toppings) in a rigid container, leaving a bit of space for expansion, for up to 1-3 months. Reheat either from frozen or defrost in the fridge overnight. Once piping hot, add toppings or garnishes and serve.