When I originally planned this dish I had my sights on firmly making a salad.
I had envisioned julienned carrots, plump orange segments and fresh coriander all finished with a vibrant red wine vinaigrette.
And then all that changed…
My food choices are very much dictated by the weather. And since the current weather seems to be going through a "Jekyll and Hyde" phase my cooking also tends to follow the seasons.
Do you do that? Or am I alone on this one?
So in the end I made soup. And what a surprising yet gorgeous combination this turned out to be.
I personally love the idea of blending fruits with veggies - this one manages to successfully combine the earthy, yet sweet flavour of the carrots and the zing of the oranges.
I've included orange zest for aroma, a little juice for flavour and upped the ante by adding some fresh ginger to the spice mix.
There's also a little chilli for heat and some honey for sweetness.
And finally (because I can't just have one thing!) I made some coriander and chilli butter that I eagerly spread over some toasted spelt bread.
I served this carrot and orange soup in some large mugs that I had found a thrift shop. (How very vintage!).
Salads can wait till summer I say...
CARROT AND ORANGE SOUP RECIPE
Serves 6-8
Ingredients:
- 2-3 tbsp olive oil
- 1 red onion finely diced
- 2 cloves garlic minced
- 1 whole chilli finely chopped
- 1 5cm piece of ginger grated
- zest of 2 oranges
- 8 medium sized carrots, chopped into even chunks
- ¼ cup dried lentils (optional)
- 4 cups chicken or veggie stock
- 2 tbsp honey
- juice of half an orange
- salt and pepper to season
- chopped coriander for garnish
Instructions:
- Heat the olive oil in a medium to large pot and lightly saute the onion, garlic, chilli, ginger and zest until translucent (approx 2-3 mins).
- Add the carrots and lentils if using and stir to combine for another minute. add the stock and cook for 40 mins or until the carrots are tender.
- Blend the soup using a hand blender or food processor until smooth and creamy. Add the honey, juice and seasoning and cook on the heat for a further 5 mins.
- Garnish with freshly chopped coriander and serve immedaitely.
CORIANDER AND CHILLI BUTTER RECIPE
Ingredients:
- 75 grams butter
- 2 heaped tbsp chopped coriander
- 1 whole chilli
- pinch sea salt
Instructions:
- Combine all the ingredients in a food processor and blend until smooth.
- Spread over warm toasted bread.
Maureen
Today was cold and rather dreary. I'd have gone for soup too. This looks delicious and would have kept you nice and warm.
Cindy Zhou
love your photos!
Rosa
A comforting and heathy soup that is perfect for the colder days. What a wonderful combination of flavors and ingredients!
Cheers,
Rosa
Amanda McInerney
Soup is just about my favourite thing at this time of the year - and this one looks to be perfectly warming. Yum!
Helen (grabyourfork)
Have never though to combine carrot soup with oranges. Love the addition of ginger too!
What should I eat for breakfas
oh, what a perfect mix of flavors. You know how to surprise us 🙂
carissa inez
totally delicious and the photography is brilliant just discovered this blog.
atablefortwo
Gorgeous styling Peter, and the soup sounds like a perfect winter warmer, I do love a hint of orange zest in my red bean soup, just like this one! 😀
Lisa @ Greek Vegetarian
What a brilliant combination of flavours – orange and carrot, yum! And coriander chilli butter – genius! This is the kind of soup that would work in both summer and winter. Just gorgeous..
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Really great combo peter! I have never made carrot soup before. I really love the orange in it, sorta reminds me of that Moroccan carrot salad. I am still thinking the it is winter in Aus, so bring on the soup.
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What a very beautiful pictures
Renee Byrd
Such incredibly beautiful, dark, and moody photography. And this meals sounds delicious. Inspiring me to make more pureed soups!
Sally
Love love love this soup - pot simmering away now. Thank you so much for the recipe have made it several times and it never fails to lift my spirits. It just tastes amazing.