Carrot and Orange Soup

Carrot and Orange Soup

When I was a student, I shared a flat in London with my friend Sian and I was keen to impress with my home away from home cooking skills.  I wanted to be able to make scrumptious dishes that were quick and easy and reminded us of home and my Grandma Sylvias soups were just what we needed.

Sylvia was an amazing soup maker and there are three specific Grandma Syliva soups that I want to share with you over the next few weeks. Last week I shared the watercress and turnip soup, but my grandma was concerned that watercress was too expensive and so offered me this carrot and orange soup instead; carrots being super-cheap and plentiful.

It’s an unusual soup in theory but in fact oranges and carrots complement each other really well.  I’m also creating some cheesy croutons making use of the carrot leaves with a quick pesto that roasts up beautifully. It’s a stunning, warming yet sunny soup, the perfect way to slip and sip from Summer into Autumn.

For the soup:

• olive oil
• 1 medium onion – finely chopped
• 5 medium carrots – roughly chopped
• The juice and zest of one large orange
• Salt and pepper
• 1 teaspoon mixed dried herbs de Provence
• ¾ litre vegetable stock
• Fresh basil
• Fresh coriander
• Cream to serve

The croutons:

• ½ baguette – cut into large chunks
• A fistful of carrot leaves – finely chopped
• 100g gruyere cheese – finely grated
• 1 teaspoon orange zest
• Olive oil
• Salt and pepper

For the soup, add a little olive oil to a large soup pan on a medium heat and then throw in the onions.  Allow them to soften gently for about 5 minutes, then stir in the carrots.  Stir in some dried herbs and the finely grated zest of 2/3^rd of an orange. Add the salt and pepper and then pop the lid on and allow the veg to sweat and soften for 6 mins.

Remove the lid, add the stock and half the juice of an orange and allow the soup to bubble away gently for 10 minutes until the carrots are soft.

Meanwhile make the croutons. Place everything onto a baking tray and drizzle well with olive oil. Add the remaining orange zest and mix it all up.  Lay it out flat and roast in the oven (set to 200C / 392F) for 10 mins ir until golden and crispy.

Once the soup has cooked, allow it to cool for 5 mins, then squeeze in the remaining orange juice, add the fresh herbs and blitz until chunky. Serve with the croutons and a splash of cream.

For more soup recipes, check these out on Dom in the Kitchen.

Eat and of course, enjoy!