Matte Black Bowls
by Matte Black Bowls
4 - 6 Bowls
50 min

It soup and its orange season – so why not combine the two?! I spent a lovely slow Sunday afternoon at the start of December drying out orange slices in the oven and tying up with brown string and cinnamon to make little tree decorations. I had an orange left over and so was born the idea for this soup. I like to roast the sweet potato separately as I think the roasted flavours really deepen this soup. However to say time or washing up, just put the sweet potato in at the same time as the carrots and it will be equally lovely. I also like to add the stock gradually – hence to two measurements – so I can get the exact consistency I like.

Recipe details
  • 4 - 6  Bowls
  • Prep time: 10 Minutes Cook time: 40 Minutes Total time: 50 min
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  • 750g / 1.5 Pounds carrot
  • 750g / 1.5 Pounds sweet potato
  • 2 white onions
  • 2 garlic gloves
  • 1 thumb size piece of ginger
  • 800 -1200ml [3.5-5 CUPS] Vegetable Stock
  • ½ TSP Cayenne Pepper 
  • 1 Large orange, zested and juiced 

Start by peeling and chopping the sweet potato into fairly small chunks then spread out on a baking tray with olive oil and roast on 200 Degrees Fan for around 30 minutes. 
Meanwhile, peel and dice the onions. Set a heavy bottom pan over a medium heat and coat the bottom with olive oil. Add the diced onion and cook until soft and starting to golden. Crush the garlic cloves and finely chop the ginger and add, stirring well.
Peel and chop the carrots into chunks then add them to the pan. Stir to mix everything together and continue to cook for another 5 minutes. Add 800ml of stock, cayenne pepper, and the orange zest to the pan. Stir, cover and leave to simmer for around 20 minutes or until the carrots are soft. 
When the sweet potato is cooked and golden, add it to the pot along with 2 TBSP of orange juice. Blend the soup either with a stick blender or by transferring to a blender jug. At this point judge whether more stock is needed to achieve the desired consistency of a thick or thinner soup. Return to soup to the pan, make sure It is reheated and then taste to check for extra salt or orange juice – adding if necessary. 
Serve with a swirl of cream of natural yoghurt, if desired.