Orange and Carrot Soup

Yesterday I shared a Orange and Cumin Madeira Cake and as promised, today have a Orange Carrot Soup for you. It not just orange in colour, its also orange in flavour too.

I am not normally into sweet soups, but I enjoyed as it was not overly candied.  The orange gave the soup a citrus lift.  This was originally a Lemon and Carrot Soup, but I substituted the lemons with oranges. 

It was such a pretty bowl soup to look at too, enhanced further by a thinly sliced piece of orange on top as garnish accompanying the fresh parsley from the garden.  

I am sharing this Orange and Carrot Soup with Soup, Salad and Sammies hosted by Kahakai Kitchen. 

Other Carrot Soup Recipes

Carrot and Thyme Soup 

Carrot and Coriander Soup

Carrot and Potato Soup

Carrot Soup with Tamarind Swirl

Carrot and Orange Soup

Serves 4

Ingredients

1 large onion, minced

6 medium sized carrots, peeled and chopped

2 tablespoons olive oil

1 bay leaf

Zest from an orange and 4 tablespoons freshly squeezed orange juice or to taste

850ml vegetable stock

Optional: fresh parsley, chopped

Salt and pepper to taste

Method

Heat the oil in a wide pan, then add the onion and carrot in the oil and cook gently until it begins to soften.

The add the bay leaf, some of the orange zest and all of the stock.

Simmer for 20 minutes or until the vegetables are cooked.

Allow to cool if using a blender. 

Then liquidise either using a food processor or a hand blender.

Return to the pan, add the orange juice and rest of the zest and chopped parsley.

Season to taste and reheat before serving. 

Adapted from Rose Elliot's Complete Vegetarian Cookbook