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Recipe: Carrot and Orange Soup

carrot-and-orange1A lighter soup for spring days, carrot and orange is a flavour pairing from heaven. It’s also, like many soups, a good way of using up those slowly dying vegetables.


  • 10 carrots, peeled and chopped
  • 1 parsnip, peeled and chopped
  • 2 sticks of celery, chopped
  • 1 onion, peeled and finely chopped
  • 2 cloves of garlic, chopped
  • 800ml vegetable stock
  • Juice and grated rind of an orange
  • A knob of butter or 1 tablespoon olive oil


  • Saute the onions in the oil for about five minutes, stirring. Add the garlic, stir for another two minutes
  • Add the rest of the vegetables and sweat, with the lid partially on, for another 5-6 minutes, adding a little water if they’re sticking
  • Add the stock, bring to the boil, and reduce to a simmer. Cook for 25 minutes then add the orange juice and rind and simmer for a few more minutes.
  • Blend and serve.

One Comment

  1. Just made this again today. Better without parsnip. Very delicious indeed.