Carrot and orange soup


  • 6 medium carrots, peeled and sliced
  • 1 large onion, peeled and sliced
  • 1 clove of garlic, peeled and sliced
  • 1 large orange1/2 cup of red lentils
  • 1 tsp of coriander
  • 2 tbsps of vegetable oil
  • 1 1/2 pints of vegetable stock.


Heat the oil in a large pot and sweat the onions and garlic until they are transparent.

Add the carrots, lentils and the coriander and cook a little more.

Grate the skin of the orange into the pot and squeeze the juice in also.

Add the vegetable stock and let simmer for about half an hour.

Puree and season to your taste and serve with a dollop of creme fraiche.

Serves 4.

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