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Carrot, ginger and orange soup


  • 2 tablespoons vegetable oil for frying
  • 1 large onion, finely chopped
  • 3 ½ cups carrots, peeled and roughly chopped
  • 1 piece of fresh ginger, grated (about 1-inch nub)
  • 4 cups vegetable stock
  • Juice and zest of 2 oranges
  • Dash of salt and pepper

To serve

  • ¼ cup double cream or vegan cream (optional)
  • A few fresh coriander stems or dill, chopped (optional)


  1. Heat the oil in a large saucepan. Add the onion and cook on a low heat for 10 minutes until soft but not colored. Add the carrots, ginger and vegetable stock and stir to combine.
  2. Bring to the boil, then lower the heat and simmer for 20-25 minutes, until the carrots are cooked through.
  3. Use the BLACK+DECKER® kitchen wand™ immersion blender attachment to blitz the mixture, until silky smooth.
  4. Return to the pan, add the orange juice and zest and gently reheat. Season with the 2in1 salt and pepper grinder attachment to taste.
  5. Serve with a drizzle of cream and a sprinkle of chopped herbs, if using.