a mug of sunshine: carrot soup with ginger and orange

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Lunch / Soups


After the opulent Christmas cooking I’m craving “clean” and simple food again. You know what I mean: a few ingredients like vegetable, fruit and  herbs can make such a quick and delicious (and healthy) meal. I put “healthy” in parentheses because in the past, the h-word was the most reliable motivation killer for my children to like my cooking. Healthy equaled “muesli” and uncool; in consequence: not desirable at all.
Once I learned to avoid the word in question things got immediately better. From then on only the taste decided!

After all, it’s funny that the position of the family’s health maniac has been seized by my sweet 20 year old daughter in the meantime. And – I must confess- better than I’d have ever been capable!



Carrot soup with ginger and orange 
750g carrots, chopped
1 onion, diced
a piece of ginger (walnut size), sliced
the juice of half an orange (or more to taste)
vegetable stock
salt and pepper to taste
oil to sprinkle over the soup (olive, flaxseed, argan, sesame…)
Put the carrots, the onion and the ginger in a saucepan, cover generously with vegetable stock.
Bring to a boil, then let the carrots simmer for about 15 minutes until tender but not pappy. Process with a hand blender until smooth.
Add the orange juice and stir.
Season with salt and pepper. Sprinkle a teaspoon of oil  into each mug.
Top the soup with a few stripes of green. I took portulaca leaves.
Instead of the greens you may prefer to top the soup with a cappuccino of milk foam.



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