February 25, 2014


carrot soup

Cooking has been somewhat chaotic at home lately, largely because we have spent more time sorting our belongings and cleaning than we have shopping.

Once the agent had been and taken the photos of the house for the website we were able to sit back and take a breather.  Also to take stock of what we had in that we could eat.  Inspection of the veg drawer revealed quite a lot of carrots but not much else.  Nick was feeling in need of baking some bread (therapeutic kneading) so we decided to treat ourselves to home made soup and bread for lunch the next day.

 carrot soup2

The recipe comes from a slim volume of the “Best Kept Secrets of the Women’s Institute” series of books and is actually described simply as carrot and ginger soup.  The orange flavour actually comes through quite strongly so I have re-named it for myself.

To be truthful, I didn’t have any oranges but there were two largish clementines in the drawer so I used those.

carrot soup3

It’s quick and easy to make, a glorious colour and, like all home-made soups, immensely satisfying.  Eating a bowl of home-made soup is always such a tremendous pleasure.  It tastes a million times better than the tinned stuff and even the carton stuff.  Knowing that it has been rustled up from a few leftovers makes me feel very virtuous too.

It’s gluten free if you use home-made vegetable stock or a gluten free stock powder such as Kallo or Marigold.


500g carrots, peeled and sliced

2 large onions, peeled and sliced

a 25cm knob of fresh root ginger

Flora Cuisine (2 good squirts) or 40g butter for frying

1tsp ground ginger

the zest and juice of 1 medium orange (or 2 clementines)

800ml vegetable stock (made from a stock cube or powder)


Bash the knob of ginger to crush it and put it in a pan with the carrots and stock.  Bring to the boil and simmer for 15 minutes.

While the carrots are cooking, put the sliced onions into a large pan with the butter or oil and fry until soft.  Stir in the ground ginger and orange zest.

Remove and discard the piece of ginger from the carrot pan and pour the carrots and stock into the onion mixture.  Bring back to the boil and simmer for 10 minutes.

Allow to cool slightly then purée the soup either by transferring to a food processor or by using a stick blender in the pan.  Blitz until the soup is the consistency you like.  If it seems a little thick, thin it with a spoonful or two of water or milk.  Season to taste.

Add the orange juice and reheat.  Add a swirl of double cream if you like before serving.

Makes 4 servings.


  1. gorgeous bit of food styling there Jean and a delicious looking soup! x

    1. Thanks Dom!
      I don't usually try too hard with "food styling" and leave that to the people who obviously know what they're doing and make a good job of it - like you !!

  2. I love carrot soup. I find its quite difficult to get the quantity of orange juice right though and usually omit it. Ginger, coriander and cumin all go well with carrot and I normally add one or two of them (but not all three at once).

    1. Susan, this had what I would describe as a "strong hint" of orange, not overpowering at all.
      Maybe the two clementines were the right thing to use.

  3. I have a lovely recipe for carrot and orange soup, but hadn't thought of adding ginger. Another for the kitchen file, thanks.

  4. I love home made soups, and this looks good. I made a carrot and leek one last week.

  5. I love ginger in soups - especially on grey and wet days (plenty of those lately). Lovely. I completely understand the desire for a bit of therapeutic kneading at times of house selling too. My fingers are crossed for you (difficult typing with crossed fingers, though).

  6. A wonderful soup and I can TOTALLY relate to house selling too, as our is on the market! Take a deep breath and make more soup Jean! I LOVE ginger in cooking/baking and especially in soups......so warming and aromatic! Karen