Carrot orange and ginger soup
Soups are a perfect meal for a snack, lunch or dinner and make use of all the vegetables that you may have lying around in the fridge. To these basic recipes you can add any of your own cooked proteins or have the soup as a starter then have your protein with a salad. Soups are perfectly accompanied with a small bread roll, pita bread or flour tortilla and can be easily transported in a thermo flask keeping them hot or take them to work in a container to be reheated later.
2 medium onions
6 medium carrots, peeled and finely sliced
1 ½ lt vegetable stock
10 cm piece of ginger, peeled and finely grated
1 tblsp olive oil
Zest of 2 oranges
Juice of 2 oranges
1 bunch of chives finely chopped
Heat the oil in a large pan and sauté off the onions until golden, add in the carrots and cook for a further 5 minutes.
Grate the ginger and squeeze off the extra liquid into the pan, add the stock, orange zest and juice and allow the soup to simmer for 15 – 20 mins or until the carrots are soft.
Season with salt and pepper, add in the chives and blend the soup until smooth and garnish with chives.