Carrot, Orange And Coriander Soup Recipe by Chris Simons

Vegetables and fruit are very important to our health. It's easier for our bodies to absorb the carotenoids from cooked carrots than from raw ones. This is a delightful way to get those all important antioxidants and vitamins.

Ingredients:

lb/350g carrots
1 large potato
1 onion
1 orange
bunch coriander
1 pint/570ml vegetable stock
Salt & pepper

Slice the vegetables and simmer in the stock for about 30 minutes with the chopped coriander. Allow to cool slightly and then liquidise. Reheat and add the grated rind and juice of the orange. Season to taste and garnish with fine strips of orange peel.

This soup may be made without the coriander or without the orange, or you could try substituting a lemon for the orange.

Checkout out more of our vegetarian and vegan recipes.