Could this delicious soup be any easier to make? It ticks all the boxes for me; cheap to make, nutritious, 20 mins to make, one pan, family friendly, no meat, no dairy….I’m running out of positives and so far I haven’t come across any negatives.
I made this for a cookery demonstration on family-friendly healthy meals. The following week I was stopped by a lady in the street (we are a friendly lot in Cumbria). She explained that her granddaughter absolutely refused to eat any vegetables at all but now she was asking for this soup every time she visited -and that, my friends, is one of the greatest culinary achievements of my life.
If you want to make it into a more substantial meal it is lovely with homemade crispy cheesy croutons.
OH SO SIMPLE CARROT AND ORANGE SOUP
Approx. 1.4kg carrots
A little light vegetable oil
2 good quality vegetable stock cubes
Approx. 500ml processed carton orange juice (don’t add all at once)
Salt and freshly ground black pepper to taste
Peel the carrots and slice. Sweat them with a little light oil (or oil with a little butter) in a large pan with a lid on for about 15 minutes. Don’t sweat them for too long as they can get very sweet!
- Add the water to just cover the carrots (about 400ml) and no more. Add 400ml orange juice and 2 stock cubes. Bring to boil, stirring to dissolve the cubes. Put the lid on and simmer for about 30 minutes or until the carrots are soft.
- Allow to cool and then liquidise.
- Add more orange juice to get the required consistency. If you feel you need a lot more liquid add some water as well so it doesn’t end up too orangey!
- Season well with salt and freshly ground black pepper. Taste and adjust the flavour.