Carrot Ginger and Orange Soup

I love this brightly coloured winter warmer soup – the addition of orange juice before blending really makes the flavours sing.

Try a big bowl after a winter walk or workout – the ginger is a natural analgesic which can soothe muscle soreness.


  • 1 tbsp garlic infused olive oil or 1 tbsp olive oil and 1 clove garlic
  • 1 stick celery, sliced
  • 8 carrots, peeled and roughly chopped
  • half a butternut squash, peeled, deseeded and roughly chopped (or replace with 1 sweet potato)
  • 1 inch chunk of fresh ginger, peeled and grated, or 1 tsp ground ginger
  • 1 litre vegetable stock
  • salt and ground black pepper
  • 150ml fresh orange juice
  1. Heat the oil over a medium heat and fry the celery until golden
  2. Add the carrots, butternut squash, ginger, salt, pepper and vegetable stock
  3. Bring to the boil, reduce to a simmer and cook covered for around 45 minutes or until the vegetables are falling apart
  4.  Carefully pour the soup to a blender and add the orange juice.  Blend to a smooth consistency -you may need to add more liquid to thin out to a smooth liquid
  5. Check for seasoning then transfer back to the pan, warm through and serve with pumpkin seeds and toasted sourdough