Right now it is perfect soup weather in the UK (in my opinion).  I love a bowl of soup to warm me up especially after I’ve been for a long walk with the dog and I always find soup filling too which helps keep me going all afternoon.

My Mum used to make this soup years ago and it was a firm favourite of mine then.  Typically of my Mum she never wrote down any of her recipes so I’ve recreated this as close to what I remember Mum’s version being like.

I add the zest from 2 oranges to give it an extra ‘zing’ but if your prefer a more subtle citrus flavour just use the zest from one orange to begin with.

Serves 4-5

Ingredients

-1 Tbsp. olive oil

-1 small red onion, roughly chopped

-1 leek, cleaned & roughly chopped

-6 large carrots, scrubbed or peeled & roughly chopped

-1 litre vegetable stock

-zest of 2 large orange (use the zest of 1 orange if you prefer a more subtle orange flavour)

-juice of 1 large orange

-salt & pepper to taste

How To Make

In a large pan, warm the oil over a medium heat.  Add the onion and leek and cook until they begin to soften.  Stir often so the onion or leek do not burn.

Next add the carrots, stock and zest of the orange(s).  Place the lid on the pan and bring to the boil.  Reduce heat to a simmer and cook for 20-25 minutes or until carrots are tender.

Remove from the heat and add the orange juice and season with salt and pepper.

Allow to cool slightly before blending.  If you prefer a thinner consistency of soup add more water.

This soup freezes really well, allow to cool in freezer safe containers then freeze.

Enjoy 🙂