Liquidize the ingredients to your desired consistency. This carrot soup recipe is the ideal starter for a Sunday roast. Choose the type of message you'd like to post. New! Freezing – Transfer leftover soup to an airtight container/containers. Add the onion and cook for 2–3 minutes. Perfect welsh rarebit accompanies creamy carrot soup in this comforting dish. Carrot, Orange and Ginger Soup is a community recipe submitted by CyclingCook and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe. Return the soup to the pan, heat it gently and taste it (careful, it’s hot!) If you want to make a more chunky soup, use a potato masher to pulp the carrots instead of whizzing them in the food processor during step 3. Add … Peel the onion, then cut in half. Ingredients 900ml Vegetable Stock 300ml Orange Juice 2 tsp Ground Corriander Pinch Cinnamon Powder Pinch Sea Salt Pinch Ground Black Pepper 1 Tbsp Olive Oil 2 Medium Onions, Sliced 500g Carrots, … 1. After 45 minutes, test that the carrots are really soft by poking them with a knife or skewer. In a large, soup pan or Dutch oven, heat the olive oil over medium /low heat. Heat the oil in small saucepan over a medium heat. Stir in the wet ingredients and cover. https://www.yayforfood.com/recipes/vegan-carrot-orange-ginger-soup Instructions. Carrot Orange Ginger Soup is fresh, delicious, and nutritious. Cut the orange in half, squeeze the juice from one half and add to the soup. Put the 2 halves, cut side down, on a chopping board and cut each into thin strips. Subscribe to delicious. Carrot and orange soup by Not Delia, 20 February 2009 This was a real favourite in the 1980s, although it has stood the test of time and is still popular. Add the garlic, ginger and... Add the stock and season with pepper to … Gently fry the onions, celery and garlic for about 10 minutes until very soft and season with salt and black pepper. This one-pot soup recipe is an easy weekday meal or side dish that’s vegan and gluten-free! Refrigerating – Transfer leftover soup to an airtight container and refrigerate for up to 3 days. Heat the oil in a large pan, add the onions, potato, carrots, ginger, and garlic, saute for 4mins, until they are beginning to soften but not color. Add the garlic, ginger and carrots and cook for 5 minutes, stirring occasionally. When refrigerating or freezing soup you want to make sure it has fully cooled down before placing in the refrigerator or freezer. Ingredients 1 clove of garlic 3 large carrots (350g) 2 tablespoons olive oil 1 teaspoons bouillon powder , optional 200 g dried red lentils Method. Add the carrots and fry for a further 1-2 minutes. Check and stir the onion regularly. Combine the stock, orange juice, ground coriander, cinnamon. You must be logged in to rate a recipe, click here to login. Turn off the heat. Add the onion and cook for 2–3 minutes. Simmer for 40-50 minutes or until the carrots are tender. Whizz the soup until it is smooth. Cut each carrot in half widthways, then lengthways. Method Heat the oil in small saucepan over a medium heat. Season to taste and garnish with the coriander leaf. Method. (680 g) carrots, peeled and chopped; Stir in orange juice and season with additional salt and pepper if you like. 2 tbsp vegetable oil; 1 ½ lb. If an account was found for this email address, we've emailed you instructions to reset your password. please click this link to activate your account. Put them on the chopping board with the flat sides down, and cut into small pieces. today for just £13.50 – that's HALF PRICE! Preparation. You might like to add a pinch … magazine this month for a half price subscription, Subscribe to the digital edition of delicious. Stove-top and Instant Pot instructions available. Enter the email address associated with your account, and we'll send you a link to reset your password. Add the zest and the carrots to the pan with the onion. magazine. I was having one of my “use it or lose it” days and a glut of carrots emerged from the fridge’s vegetable drawer. Using a cheese grater, grate the zest off the orange into a small bowl. Peel the carrots and cut the ends off. You might like to add a pinch of black pepper or a little chopped fresh coriander, until it tastes just right. Heat the oil in a large saucepan over a medium-high heat and fry the onion for 10 minutes until soft. Now you can stay up to date with all the latest news, recipes and offers. Divide into bowls and stir … Member recipes are not tested in the GoodFood kitchen. Put the lid on and cook for 10 more minutes, stirring occasionally. Put the butter and oil in a saucepan over a low heat, add the sliced onion and cook for 10 minutes. We have sent you an activation link, Subscribe to delicious. Good Food DealReceive a free Graze box delivered straight to your door. Add the garlic and 1½ tbsp of the ginger, then fry for another minute, stirring. Add the onions and garlic, reduce to low, and cook until soft, about 10 minutes, stirring occasionally. Ingredients. Carefully ladle the soup into a food processor – it will be very hot, so ask an adult to help with this. Add the stock or water and bring up to a simmer, then put the lid back on the pan and leave to simmer gently. It can easily be made the day before. Heat the oil and gently sauté the onions, until soft and golden. Frylight extra virgin olive oil 1 Large Onion (choped) 4 Large Carrots (thickly sliced) 2Pt Veg Stock made with 2 oxo Large handful of Sweet Basil Takes 15 minutes to make and 1 hour 5 minutes to cook. Delicious magazine is a part of Eye to Eye Media Ltd. Return the soup to the pan, heat it gently and taste it (careful, it’s hot!) Print . STORING CARROT AND ORANGE SOUP.