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Carrot and orange soup


  • onion 1 chopped
  • 1 tbspn olive oil
  • 1 tsp cumin seeds toasted
  • a bunch of carrots 400 gr peeled and chopped
  • chicken or vegetable stock fresh made up to 500 ml
  • 3-4 sprigs of fresh parsley chopped for garnish
  • Sesame seeds and/nigella seeds for garnish
  • 1 orange rind and a bit of juice.


  • Heat up the olive oil and add your cumin seeds to toast. Once fragrant, add in the chopped onion and allow to sweat for a few minutes.
  • Follow with the carrots and stock and bring to a simmer.
  • Once the carrots are soft, add in the orange rind and juice to finish the soup.
  • Whiz everything with a stick blender, season well and you are ready to eat.
  • Add a spoonful of Greek yoghurt or crème fraîche to each bowl, if you like. Or simply add a few seeds of your choice and fresh herbs, I went for parsley leaves and nigella/sesame seeds.