Orange and carrot soup
Free from dairy, eggs, wheat and nuts
A tasty orange, carrot and ginger soup just the thing to add a bit of zest to your day!
Ingredients - Serves 4 Adults
- 1 large onion, peeled and sliced
- 15ml / ½ fl oz. of olive oil
- 50g / 2 oz. of fresh root ginger, chopped
- 500g / 17 oz. of carrots, peeled and chopped
- 1 orange, peeled and chopped
- 100ml / 3 ½ fl oz. of pure orange juice
- 500ml / 17 ½ fl oz. of vegetable stock
Method
- Heat the oil in a saucepan and gently fry the onion until cooked and transparent
- Add the chopped ginger, carrots and orange
- Add the orange juice and vegetable stock, stir and simmer for 30 minutes
- Remove from the heat and allow to cool a little
- Blend together with a hand blender
Serving Suggestions
Serve with some crusty bread
Why not make your own vegetable stock by bringing to the boil; 1 onion, 3 carrots, 1 parsnip and 3 celery stalks. Then simmer for 1 hour and discard the solids once cooked
About this Recipe
This recipe was adapted from the Allergy NI cookbook "Parties, Picnics & Packed Lunches"
Disclaimer
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Per 1/4 of the recipe
of an adult's reference intake
| Nutrition Information |
| Typical Values | Per 100g | Per Portion (388g) |
| Energy | 196Kj | 759Kj |
| 47Kcal | 181Kcal |
| Fat | 1.2g | 4.5g |
| (of which saturates) | 0.2g | 0.7g |
| Carbohydrate | 7.4g | 28.8g |
| (of which sugars) | 6.8g | 26.4g |
| Fibre | 1.6g | 6.1g |
| Protein | 0.8g | 3.1g |
| Salt | 0.2g | 0.8g |
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