I’ve been enjoying an orange a day for 10 days for #GoOrange and am feeling great.  I love oranges. Along with soup they are what I look forward to about winter.  So when the beautiful box of oranges from Aussie Oranges arrived on my doorstep I was pleased to see there were two extra.  Perfect.  Enough needed for this different yet delicious, tangy yet tasty and homely yet healthy carrot and orange soup. Yum!

Tip:  Depending on whether you prefer a thicker or thinner soup use more or less of the stock in the recipe.

Nutrition Note:  Carrots and oranges contain valuable antioxidants that help keep the immune system fighting fit and protect the body from sickness and disease, making this soup perfect for keeping winter colds away.

Do you love soups too?  Here are a few of our other favourite soups we recommend you try:

Potato and Cauliflower
Creamy Pumpkin and Cashew Nut
Pearl Barley, Vegetable & Basil
Pumpkin & Lentil
Lovely Lentil & Veggie
Chicken

Ingredients

• 1 tablespoon olive oil
• 1 onion, sliced
• 1 leek, white part only, finely sliced
• 4 large carrots, chopped
• 750-1000 ml of homemade or reduced-salt chicken or vegetable stock (gluten free if needed)
• juice of 2 medium oranges
• 2 strips of orange peel, 5 cm in length
• 1 bay leaf
• 1 clove of garlic
• 2 tsp sherry vinegar (try using 1 tsp balsamic or apple cider vinegar as an alternative)
• pepper to taste

Method

Step 1

Heat olive oil in a large saucepan over low-medium heat. Add the onion, leek and carrots, cover and cook for 5 minutes. Add the stock, orange juice and peel, bay leaf, garlic and vinegar and simmer until the carrot is soft. -

Step 2

Puree to a smooth consistency, season with pepper and serve. -