Main course / Soup

Soup of the week: Carrot and orange soup

Once a week, I like to put in my menu what I call a “One meal soup“. I made a few weeks ago my “Green soup“, today it was my orange soup. I like colours! I need variety in my weekly meal plan so I don’t feel like I always eat the same thing.

It is also convenient when you want to make your meal ahead of time or simply if you don’t feel like making supper. I decided to serve it with my gluten free corn muffin.

Preparation time: 10 minutes

Cooking time: 30 minutes

  • 5 cups (1250ml) of water
  • 1 organic yellow onion
  • 6 organic carrots
  • 1 cup (250ml) of orange juice
  • 1 potato
  • 1/4 cup (62.5ml) of red lentils
  • 1/2 cup (125ml) of white beans
  • 2 garlic cloves
  • 1 tsp. (5ml) of curry powder
  • 1 cube of organic vegetable broth
  • Salt and pepper
  1. In a pot over medium heat with a bit of coconut oil, soften the onion. Add the garlic cloves, the carrots, the potato that were coarsely chopped, the lentils and the white beans.
  2. Cook them for 5 minutes. Mix in the curry powder so it covers the vegetables, then gradually add the water and the vegetable broth.
  3. Let it cook for 20 to 25 minutes.
  4. With a hand mixer, blend the vegetables so it makes a smooth texture.
  5. Add the orange juice, the salt and pepper if needed.

Carrot and orange soup

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