Pic of Carrot, orange and ginger soup

Carrot, orange and ginger soup

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Soups & stews

Carrot, orange and ginger soup

Serves 4 40 min
Sweet orange and punchy ginger play off against each other beautifully in this flavourful vegetarian carrot soup. It's especially good served with a dollop of tangy yoghurt and lots of fresh coriander.


  • 2 tbsp oil for frying, e.g. vegetable or sunflower
  • 1 large onion, chopped
  • 900g carrots, peeled and roughly chopped
  • 1 tsp fresh ginger, grated
  • 1 litre veg stock
  • juice of 2-3 oranges (you need about 150ml)
  • plain yoghurt and a few fresh coriander or fresh parsley leaves, chopped, to serve (optional)
  • salt and pepper


Prep time: 10 min
Cooking time: 30 min
  • Step 1

    Heat the oil in a large pan. Add the onion and fry on a gentle heat for 10 minutes until soft. Add the carrots and ginger and stir to combine.
  • Step 2

    Add the stock. Bring to the boil, lower the heat and simmer for 20 minutes, until the carrots are cooked through.
  • Step 3

    Blitz the mixture in a food processor or blender. Return to the pan, add the orange juice and gently reheat.
  • Step 4

    Serve with a dollop of yoghurt mixed with chopped herbs, if using.

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