Carrot and orange soup (loaded with vitamin c )

lils was coughing like crazy last night, God love her.  I’m a huge fan of an old-school home remedy.  But the thing is  She’s not a fan of milk and honey. So I try to load up the vitamin C instead and soup is a great sneaky way of doing it.  I really believe my carrot and orange soup really does help keep any coughs and colds at bay in the winter. It’s such a handy lunch to make, and is one of the best carrot soups you will ever taste! ( I promise 😉 )  The orange adds a little sweetness and the curry powder is really subtle not overpowering the carrot flavour. I add a little bit of fresh coriander and chili to my own and leave kids as it is.

” I did get a bit of a laugh out of “lils” this morning tho. She was sounding really croaky because of her cough and says to me ” mammy I’m talking in another language now, so if you ask me any thing is will just nod, ok?   hashtag… drama-queen x “

 

( This Friday is the last day to vote for you pest parenting blog at the Maternity and infant awards, if you think I’m a worthy winner, it only takes a second and you can vote for me here, Thanks so much)

 

Enjoy the soup guys  I,d love to know how you get on  over on the Facebook page or in the one yummy mummy community group  

Ingredients

  • 1 teaspoon of coconut oil/ olive oil/fry light
  • 1 Garlic clove
  • 1 centimeter cubed of fresh ginger chopped
  • 1 medium onion
  • 1 orange chopped (try leaving out as much white pith as you can)
  • 1 potato
  • 4 large carrots
  • 1 vegetable stock cube or pot.
  • 1 teaspoon of turmeric
  • 1 teaspoon of curry powder mild

Garnish with fresh chilli and coriander (optional)

Method

Get a large saucepan with a lid

Peel and crush garlic & peel and chop the ginger, onion, orange, potato, and carrots

Heat a tablespoon of your preferred oil on a medium heat in the saucepan

Fry garlic, ginger and onion until soft

Add orange carrot and potato and fry for another 5 mins and season with a little salt and pepper (this really adds  flavour)

Chuck in your veggie stock cube/pot and pour over enough boiling water just to cover the veggies.

Cover and simmer for 35 mins until veggies are soft

Blend with a stick blender.

Finish with a teaspoon of mild curry powder and turmeric. (garnish with fresh chili and coriander for the adults)

Enjoy guys, Jolene x

 

 

 

 

 

 

 

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