It’s soup season on this side of the globe and this delicious winter soup is the perfect balance of spicy and sweet. Bursting with zesty flavour, it is sure to satisfy a hungry tummy on a cold winter’s night. With a hint of chilli and zinging with ginger and orange, this savoury yet fruity soup is the perfect dish to warm you up and keep you cosy as the weather gets cooler.
Making soup is a weekly ritual, every Sunday I whip up a big batch to last the week. It is such an easy way to consume loads of veges at once. I often think of a big bowl of soup like the winter version of my morning green smoothie, packed with nourishing ingredients.
This is a thick satisfying winter soup, accompany with a rustic loaf of fresh bread warmed in the oven. Top with feta, sprinkle with pumpkin seeds, chili flakes or a dollop of crème fraiche.
- 2 tbsp cocnut oil
- 2 red onions, diced
- 6-8 cloves of garlic, minced
- 1 small chili, sliced finely
- 1 large thumb sized piece of ginger, grated
- zest of 1 small orange
- 2 kilos of carrots, peeled
- 4 cups veggie stock
- 1 cup of water
- 1 tbsp honey
- juice of one orange
Prepare the vegetables. Heat the coconut oil in a large pot over medium heat.
Add onion, garlic, chilli, ginger and zest. Cook for several minutes before adding the carrots, stock and water.Season with salt and pepper.
Bring to the boil then simmer for an hour or until carrots are soft and tender. Once cool, transfer to a food processor. Add honey and orange and whiz to combine.
Reheat over the stovetop or store in containers in the fridge to warm up at a later date. Lasts for up to 5 days in the fridge and freezes well.
*I like my soups to be super thick, if you prefer a thinner consistency add more stock or water.