Carrot, orange & ginger soup
This is a zingy soup, packed with flavour, but souper simple to prepare. We think it works on a hot or cold day, so perfect for the changeable weather were are currently experiencing.
Serve with 2 slices of sourdough bread or a slice of wholemeal bread per person.
Ingredients (serves 4):
1 kg of carrots
1 orange
a 1 cm knob of ginger
1 garlic clove
chopped parsley
2 tbsp extra virgin olive oil
1 litre of vegetable stock - we love San Elk low FODMAP vegetable stock powder
salt and pepper
For additional protein, add shredded steamed chicken breast or cannellini beans (a low FODMAP serve is 1/3 cup of drained beans).
Method:
Peel and chop the carrots, so that they are ready to go along with the stock.
Add the olive oil to a large pan along with the peeled, whole garlic clove and the finely grated ginger.
Heat gently to let the flavours of the ginger and garlic infuse into the oil. Before the ginger can brown, remove the garlic* and add the chopped carrots and the stock.
Peel two long spiral strips from the orange with a potato peeler- a deeply satisfying process. Add the strips to the pan.
Cover and simmer for 20 minutes.
Remove the orange peel and allow the carrots and stock to cool for a couple of minutes.
Blitz the soup in batches until velvety smooth and return to the pan.
Halve the oranges and squeeze the juice into the soup. Stir through and then heat gently for a couple of minutes.
Serve seasoned with salt and black pepper and a garnish of parsley.
*The FODMAPs in garlic are water soluble, but not soluble in oil. If you remove the garlic before you add the stock, you will get the flavour without the bloating