Updated: Mar 12
Over the years, I’ve experimented with various herbs and spices to elevate the taste of a typical carrot soup. This combination of orange zest with cumin and fresh turmeric is creamy bliss in a bowl. Fresh turmeric will give this soup a vibrant orange colour that will wow guests.
1–2 tablespoons coconut oil or butter
1 medium onion, chopped
Juice and zest of 2 oranges
1 garlic clove, finely minced
1 tablespoon grated fresh turmeric or ¾ teaspoon ground turmeric
¾ teaspoon ground cumin
Salt to taste
1½ cup chopped carrots, plus ½–1 cup sliced carrots (to be added after blending)
3½ cups water or stock
Warm oil or melt butter in a medium sauce or soup pot over medium heat.
Add onions and sauté, about 2–3 minutes.
Stir in orange zest, continue to sauté for 1-2 minutes.
Add garlic, cumin and turmeric, sauté for a further 2–3 minutes to allow all the flavours to blend.
Add orange juice and stir until most of the liquid has evaporated, about 3–4 minutes.
Increase heat to medium high, add chopped carrots and pour in stock or water, stir occasionally until it comes to a slow boil, about 5 minutes.
Reduce heat to a simmer and cover, stir occasionally.
Once carrots become soft, about 5–8 minutes, blend using an immersion blender until creamy.
Stir in sliced carrots, place back on stove, cover and simmer for a further 3–5 minutes.
Serve cold or warm. Garnish with diced dried cranberries and roasted rosemary.