Ingredients

• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 large carrot, peeled and chopped
• 4 large ripe tomatoes, chopped
• 4 cups vegetable broth
• 1 cup fresh orange juice
• Zest of 1 orange
• Salt and pepper to taste
• Fresh basil or parsley, cream or seeds for garnish

Directions

• Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, and sauté until soft and translucent, about 5 minutes.
• Add the chopped carrot and tomatoes to the pot. Cook for another 5 minutes, stirring occasionally.
• Pour in the vegetable broth, bring to a boil, then reduce the heat and simmer for 20-25 minutes, until the vegetables are tender.
• Use an immersion blender to puree the soup until smooth. Alternatively, let the soup cool slightly and blend it in batches in a blender.
• Stir in the fresh orange juice and orange zest. Season with salt and pepper to taste. Simmer for an additional 5 minutes to let the flavors meld together.
• Ladle the soup into bowls and garnish.

 

 

Notes:

Garnish with a drizzle of cream, some fresh basil or parsley, seed, nuts or a combination of these.

For a fuller flavour, try roasting your tomatoes before you add them in step 2. Preheat the oven to 160ºC. Put tomatoes on a large baking tray, scatter thyme & garlic, drizzle 2 tablespoons olive oil. Roast for 35 mins.