Mary Berry Carrot And Orange Soup

This delightful Mary Berry Carrot and Orange Soup is prepared using carrots, onion, orange juice and zest, fresh ginger, and vegetable stock. This vibrant soup recipe is perfect for lunch or dinner, taking about 35 minutes to prepare and serving up to 4 people.

Mary Berry Carrot And Orange Soup Ingredients

• 500g carrots, peeled and roughly chopped
• 1 onion, finely chopped
• Juice and zest of 2 oranges
• 1 tsp fresh ginger, grated
• 1-liter vegetable stock
• 1 tsp fresh thyme leaves
• 1 tsp ground coriander
• Salt and pepper to taste

How To Make Mary Berry Carrot And Orange Soup

1. Prepare the onion: Melt 1 tbsp of butter in a large pot over medium heat. Add the finely chopped onion and cook until it is translucent and aromatic, about 5 minutes.
2. Prepare the carrots and spices: Add the roughly chopped carrots, grated ginger, fresh thyme leaves, and ground coriander to the pot. Stir the mixture thoroughly to coat the carrots with the seasonings and aromatics.
3. Cook the carrots: Pour 1 liter of vegetable stock into the pot and bring it to a boil. Reduce the heat to a simmer and cook the carrots for 20 to 25 minutes, or until they are tender.
4. Blend the soup: Remove the pot from the heat and let it cool slightly. Using a blender or an immersion blender, puree the soup until it is creamy and smooth.
5. Add orange and seasonings: Return the soup to the pot and place it over low heat. Stir in the juice and zest of 2 oranges, then season with salt and pepper to taste. Allow the soup to reheat for several minutes, stirring occasionally.
6. Serve: If desired, garnish the soup with a sprig of fresh thyme or a drizzle of cream before serving. Enjoy your Mary Berry Carrot and Orange Soup!

Recipe Tips

• Use fresh ingredients: Fresh carrots, ginger, and thyme enhance the flavor of the soup significantly. Avoid using dried or old ingredients to maintain the soup’s vibrant taste.
• Adjust the consistency: If you prefer a thicker soup, reduce the amount of vegetable stock slightly. For a thinner consistency, add a bit more stock or water after blending.
• Add a spicy kick: For an extra layer of flavor, add a pinch of cayenne pepper or a dash of hot sauce. It pairs well with the sweetness of the carrots and oranges.
• Make it creamier: Stir in a splash of coconut milk or heavy cream before serving for a richer texture. This also adds a subtle sweetness to the soup.
• Garnish creatively: Top the soup with roasted pumpkin seeds, a dollop of yogurt, or a sprinkle of fresh herbs like parsley or cilantro to add texture and color.

What To Serve With Carrot And Orange Soup

Serve your refreshing Carrot and Orange Soup with roasted beet salad, garlic parmesan breadsticks, grilled halloumi, quinoa and kale salad, or sweet potato fries.

You can also pair it with avocado toast or a tangy coleslaw.

How To Store Carrot And Orange Soup

To Refrigerate: Pour the soup into an airtight container and store it in the refrigerator for up to 4 days. Ensure it cools to room temperature before refrigerating to maintain freshness.

To Freeze: Freeze the soup in a freezer-safe container, leaving some space for expansion. It can be stored for up to 3 months. Thaw in the refrigerator overnight before reheating.

How To Reheat Carrot And Orange Soup

In The Oven: Preheat the oven to 180°C (350°F). Transfer the soup to an oven-safe dish, cover it with foil, and heat for about 20 minutes, stirring halfway through; or until thoroughly heated.

In The Microwave: Place the soup in a microwave-safe bowl, cover it with a microwave-safe lid or plate, and heat on high for 2-3 minutes, stirring every 30 seconds; or until hot.

In The Air Fryer: Pour the soup into an air fryer-safe dish, cover with foil, and set the air fryer to 180°C (350°F) for 10 minutes, stirring once; or until heated through.

Frequently Asked Questions

Can I prepare this soup in advance?

Yes, you can prepare the soup in advance and store it in the refrigerator for up to four days. Reheat it on the stove over low heat, stirring occasionally, until it reaches your desired temperature before serving.

Can I use chicken stock instead of vegetable stock?

Yes, you can use chicken stock instead of vegetable stock if you prefer. Chicken stock will add a slightly richer flavor to the soup. Just ensure the stock is well-seasoned and complements the other ingredients in the soup.

Mary Berry Carrot And Orange Soup Nutrition Facts

Amount Per Serving

• Calories.150
• Fat. Around 5g
• Carbohydrates. 25g
• Fiber. 4g
• Protein. 2g
• Sugar.10g

Try More Mary Berry Recipes:

• Mary Berry Pea And Ham Soup
• Mary Berry French Onion Soup
• Mary Berry Cauliflower Cheese Soup