These days, I like to have a protein packed, hearty lunch such as this which has me fully fuelled to keep up with two energetic little boys. It also leaves room for a simple dinner, something satisfying and flavoursome but also easy to digest.
This soup is so family friendly. It’s easy to make, extremely cheap, deliciously sweet and as my mum used to say about soup, “will warm the cockles of your heart…”
CARROT, ORANGE AND GINGER SOUP
1kg (2lb) carrots
1 orange (juiced)
1 knob of ginger 2.5cm (1 inch)
1 garlic clove
1 tbsp olive oil
4 cups good quality stock
2 tbsp coconut milk/cream to finish
Note: I would have garnished with some fresh parsley (or coriander/cilantro would be lovely too) but mine has gone to seed in my garden!
* Slice, dice and chop all of the vegetables
* Sauté leek, ginger and garlic in a large cast iron or heavy based pot
* Add orange juice letting it heat in the vegetables
* Add carrots and stock and bring to a boil
* Cook on a medium heat for about 20 minutes or until carrots are tender
* Blend (with a stick blender in the pot or transfer to a blender.)
* Finish with coconut cream and fresh herbs if you have some handy.
Another note: I first saw this recipe (or something similar) years ago in a food magazine. At the time, I was a struggling student and this was the perfect budget meal to keep me going. It keeps well for up to 5 days in the fridge or you can share it with your family or your equally broke sister as I did back then. There are most likely many versions of this soup all over the Internet, but this is how I like it.
Enjoy the goodness 🙂