Carrot, Ginger and Orange Soup with Star Anise

4 Feb

Carrot Ginger & Orange Soup

I am a bit of a soup freak at the moment. They are quick, easy, cheap and good for you. Lunch doesn’t have to mean a sandwich especially if you are a bit of a delicate flower like The Washer Up. Bread is not his friend, it gives him all sorts of grief that I won’t go into here but his system can’t cope with it anymore so his lunches for work have been a bit challenging recently.

Carrot Ginger & Orange Soup

We had a big bunch of carrots in the fridge and I had never made a carrot soup before so I began to think about flavour combinations. Carrot & coriander was too obvious although I couldn’t resist a little on the top for garnish.

Carrot Orange & Ginger Soup

Ginger has a wide range of health benefits including proven anti inflammatory effects that help alleviate the symptoms of gastrointestinal distress or indigestion. This is one of The Washer Up’s main complaints after eating bread (or anything at the moment) so ginger was definitely going into this soup. Not that I can’t bear to listen to the winging anymore you understand. I am just not that patient.

Did I really say “Just eat this and shut up!”?

Carrot Ginger & Orange Soup

Carrot, Ginger & Orange Soup with Star Anise Recipe

Serves 2-3, vegetarian/vegan, gluten-free.

  • 1 onion, chopped
  • 1 stalk celery, chopped
  • coriander stalks, finely chopped (optional) save some leaves for garnish
  • 2 star anise
  • 1 Tbsp grated/minced ginger
  • about 400 g carrots, washed & grated (not peeled)
  • olive oil
  • salt & black pepper
  • 1 tsp honey/sugar/agave syrup
  • about 750 ml veg stock
  • half an orange
  • goat’s yoghurt/sour cream/crème fraiche to serve (optional)

Sweat the onions, celery, coriander stalks, ginger and star anise in the oil over a medium heat with a pinch of salt for 7-10 minutes until softened but not browned.

Add the grated carrots, honey and stock, bring to the boil then lower the heat and simmer, partially covered, for about 20 minutes.

Pick out the star anise before blending carefully until smooth. Add a big squeeze of the orange juice and season with salt & black pepper. Taste and adjust salt, honey, orange juice as required. Add more stock if it is too thick for you.

To serve: bring back up to heat and serve in warmed bowls topped with some coriander leaves and a swirl of crème fraiche if using.

Carrot Ginger & Orange Soup

I have some more lunch ideas that don’t involve bread coming up soon. Including some Moroccan Spiced Squash & Feta Empanadas that he is very happy with.

Buen Provecho!



18 Responses to “Carrot, Ginger and Orange Soup with Star Anise”

  1. Margarita February 4, 2013 at 4:46 pm #

    Hmm, what a good idea to focus on the coriander stalks for flavoring! I like to use parsley stalks in cooked dishes, too. It seems to brighten the flavors. Thanks! xoM

  2. Chica Andaluza February 4, 2013 at 5:17 pm #

    Gorgeous – am about to post a similar recipe too (it’s that time of year) but will lhave to give your version a go too 🙂

    • tony ward February 4, 2013 at 6:41 pm #

      Hija, this sounds delice and easy enough for me the horseradish whisperer to deal with. Thats when it cools down here, I only venture into the kitchen to pull the wine from the fridge and salad stuff for supper. !! xx

  3. frugalfeeding February 4, 2013 at 6:53 pm #

    How funny! Great minds think alike and all that. Your soup looks suitably orange and delicious!

  4. narf77 February 4, 2013 at 9:19 pm #

    I note both Chicca and Frugal here have made very similar soups! Are carrots on special or something over there?! 😉

    • Natalie Ward February 4, 2013 at 9:22 pm #

      Kindred spirits maybe! Or it’s European carrot week, one or the other!

  5. Bluejellybeans February 5, 2013 at 12:21 pm #

    Sounds delicious! 🙂

  6. Three Well Beings February 5, 2013 at 8:39 pm #

    I just shared this on my FB page, Natalie! What a gorgeous soup! And so perfect for our current weather trends! I am going to go out on my lunch hour and get the ingredients! Yum!

  7. thekalechronicles February 6, 2013 at 2:29 am #

    This sounds delicious, Natalie, with the ginger, star anise and orange — our Farmers’ Market is selling ten-pound bags of carrots for ten dollars: I plan to buy one on Saturday and will try this soup. Thank you.

  8. Tammy February 6, 2013 at 6:02 am #

    That’s gorgeous. I have made carrot ginger but not included star anise or orange. Great idea.

  9. The Mistress of Spices February 6, 2013 at 4:25 pm #

    Lovely as always! I’m all about soup all the time myself. And I can’t wait to hear about those Moroccan empanadas…sounds delicious!

  10. Leah February 17, 2013 at 1:16 pm #

    A friend of mine who moved gave me a bunch of star anise. This was a great use for it! The texture is great, and it was very easy to make. I’m curious, though–is there any reason for grating the carrots before running the soup through the blender? I ended up just chopping them and blending the whole thing at the end.

    • Natalie Ward February 17, 2013 at 1:54 pm #

      I grated them just so they cook a bit quicker and it is easier to blend but chopping is just as good. Glad you enjoyed it!

      • Leah February 17, 2013 at 3:03 pm #

        Thanks for the response! I’ll definitely make it again!


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    […] It’s is carrot soup time of year I think, as here too are some beautiful recipes posted recently by fellow bloggers Frugal Feeding and Natalie at Cook Eat Live Vegetarian…yum! […]

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