Recipes · soups

Carrot, Orange and Ginger Soup

An immune boosting carrot, orange and ginger soup – perfect for fighting the January blues!


Carrot, Orange and Ginger soup

I put this image of my homemade soup up on Instagram a couple of weeks ago, and have been really surprised by how many ‘likes’ it has received. So much so I thought I would share the recipe here. Plus it’s been a while since I wrote a food blog post/ even longer since I added anything new to my ‘Sarah’s Soups’ collection – so it seemed like a good enough excuse.

Like most my soups, the recipe starts by lightly frying some onion and garlic, sticking everything in a big pot with stock and leaving to simmer. Soups seem to work following that method with whatever you have lying around the kitchen.

I’ve been feeling a little run down since New Year, so wanted to add some ‘immune boosting’ ingredients to a more typical soup recipe – say hello to the orange and ginger spin on a traditional carrot and coriander soup.

Makes 4 servings

What you will need:

  • 1 onion (peeled and roughly chopped)
  • 2 garlic cloves, minced
  • 6-8 medium carrot, peeled and chopped
  • Sprinkle of dried coriander (use a handful of fresh if you prefer). Add more or less depending on personal preference.
  • 1 small baking potato, peeled and roughly chopped
  • 1 thumb ginger – minced/ finely chopped
  • 1 medium sized orange
  • 1 litre hot vegetable stock
  • Salt and pepper
  • oil for frying onion etc


  • Use a large pot. Fry onion and garlic for 5 minutes in the oil until softened.
  • Add the ginger, potato and carrot. Mix together.
  • Grate the orange into the pot (rind only). Add a few tbsp. of the orange’s juice too if you want the soup to be extra orangey.
  • Add the hot stock, coriander and seasoning and bring to the boil. Reduce the heat and simmer for 30 minutes or until the carrots are soft.
  • Smoothen the soup using a hand blender. Add extra hot water and stir in, if the soup is too thick for your liking.
  • Serve with crusty bread and enjoy!

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