Carrot and orange soup

Super-simple, deliciously flavoured soup for all the family


500g (1lb 2oz) carrots, peeled and sliced

30g (1oz) butter

125ml (4fl oz) orange juice

1-1.25 litres (1 3/4- 2 pints) vegetable stock

1 small onion, roughly chopped

3-4 tsp chopped thyme

Yoghurt, to serve

Freshly grated nutmeg, to serve

Recipe courtesy of Kitchen Classics: Soups and Breads, by Jane Price, Murdoch Books, RRP £12.99.



  • Step 1

    Put the carrots and butter in a large heavy-based saucepan and cook over medium heat for 10 minutes, stirring occasionally.

  • Step 2

    Add the orange juice, vegetable stock and onion. Bring to the boil, add the thyme and season. Reduce the heat, cover and cook for 20 minutes, or until carrots are tender. Allow to cool.

  • Step 3

    Process the mixture in a food processor or blender, in batches, until smooth. When ready to serve, return the mixture to the pan and reheat.

  • Step 4

    Spoon into individual bowls. Top each bowl of soup with a dollop of yoghurt, and a sprinkle with nutmeg if desired. Garnish with a small sprig of thyme (optional).