When my body is craving goodness, I always forget just how good a bowl of freshly made vegetable soup makes me feel, and how simple it is to make.
When I received my bag of goodies from Eat FRESH, it included a paper bag full of beautiful organic carrots that were naturally all different shapes and sizes. I decided I wanted to make them into a soup, yet one that was more exciting than your average carrot soup, without requiring hundreds of ingredients to make. We all love a good carrot and ginger soup, but I was after something a bit quirkier. My search led me to a recipe for carrot, orange and mint soup on BBC Good Food. I played around with it a little and it turned out to be rather fantastic, even if I do say so myself.
It makes the perfect winter warmer, but, with the addition of the orange, it has a very fresh, light flavour that makes it suitable for summer too.
A big knob of butter
600g organic carrots from Eat FRESH, peeled and thinly sliced into discs
1 large white onion, thinly sliced
1 garlic clove, crushed
1L vegetable stock (if you have time to make it yourself, even better)
Juice and pulp of one large orange from Eat FRESH
2 large handfuls of fresh mint from Eat FRESH, finely chopped
Salt, pepper and chilli flakes to taste
1. Melt the butter in a medium saucepan over a low-medium heat and add the carrots, onion and garlic. Cover and leave on a low heat, stirring occasionally, for about 10 minutes, or until the vegetables are nice and soft and fragrant.
2. Add the stock and some salt and pepper. Bring to the boil and simmer, partially covered for about 20 minutes, or until the vegetables fall apart when prodded with a fork.
3. Strain the vegetables, making sure to keep the liquid. Depending on how smooth you like your soup, pulse the vegetables in a blender. I wanted a fairly chunky soup (and I didn’t have a blender at the time!), so I used a potato masher to break up the larger pieces and create a chunky puree. Stir in the remaining liquid.
4. Return to the saucepan and add the orange juice, making sure to get some good chunks of pulp in there too if you’ve chosen a chunky consistency. Sprinkle in the finely chopped mint and stir through, whilst gently reheating the soup.
5. Garnish with a sprig of mint and serve with a pinch of salt and freshly ground black pepper. Try adding some chilli flakes for a subtle yet welcome kick.
Makes about 4 decent-sized servings; 3 if you’re ravenous.
See previous recipes made with Eat FRESH organic veggies: Sausage, lemon and chard lasagne