Carrot, ginger and orange soup

Name: Carrot, ginger and orange soup
Total time: 45 min
Cuisine: British
Ingredients: 700g carrots, peeled and sliced; 1 onion, chopped; 30g fresh ginger, peeled and grated; 2 garlic cloves, crushed; 1 orange, zest and juice; 800ml dairy free egg free gluten free vegetable stock; 1 tsp ground coriander; 2 tsp low fat cooking spray

A zingy, sunny carrot soup lifted with fresh ginger and orange, smooth without any cream.

Time45 min
LevelEasy
Costabout £0.60 a head

4 servings

Ingredients

Tick what you need to buy. It goes on your shopping list.

700 gcarrotspeeled and sliced
1onionchopped
30 gfresh gingerpeeled and grated
2garlic clovescrushed
1orangezest and juice
800 mldairy free egg free gluten free vegetable stock
1 tspground coriander
2 tsplow fat cooking spray

Method

1
Spray a large pan and soften the onion for 5 minutes. Add the ginger, garlic and coriander for 1 minute.
6 min
2
Add the carrots and stock. Bring to the boil, then simmer for 25 minutes until the carrots are soft.
25 min
3
Blitz until smooth with a stick blender.
4
Stir in the orange juice and half the zest. Season with black pepper.
5
Serve with the remaining zest scattered over.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.