Fragrant Carrot and Orange Soup

I was looking at the slightly tired contents of the fruit and veg bowl this morning wondering what we could have for lunch and came up with what turned out to be a really fragrant, tasty and  warming soup.  Do try it – the cardamom and cumin give it a wonderful spicy aroma without taking the roof of your mouth off.  The recipe below is plenty for six people.


  • 8 large carrots – diced
  • 3 parsnips or potatoes – diced
  • 4 medium onions – chopped
  • 4 cloves garlic – chopped
  • 10 cardamom pods – smashed
  • 1 teaspoon cumin seeds (preferably roasted)
  • 1 large knob of butter
  • 2 litres chicken or vegetable stock (cubes are fine)
  • zest and juice of 1 orange
  • a pinch of pepper to taste

Method: Sweat the carrots, parsnips (or potatoes), onions and garlic in the butter for 20 minutes.  Smash the cardamom pods and cumin seeds in a pestle and mortar – add to the vegetables.  Sweat the lot for another 10 minutes, then add the grated rind and juice of the orange, then add the stock and simmer for half an hour.  Then blitz with a hand-blender – leaving some vegetable chunks or continue to a smooth consistency if you prefer.  Add salt and pepper to taste. There – that’s it!  Lovely.

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