Carrot, Orange & Ginger Soup with Croutons

This soup is built around contrast: sweet carrots, sharp orange, and a quiet bite of ginger underneath. It’s smooth, warming, and tastes fuller than the ingredient list suggests.

Ingredients

• Carrots, peeled and sliced
• 1 small onion, roughly chopped
• Fresh ginger, finely grated
• Olive oil or butter
• Vegetable stock or water
• Zest and juice of one orange
• Salt
• Freshly ground black pepper

For the croutons:

• Day-old bread, torn into small pieces
• Olive oil
• A pinch of salt

Instructions

1. Start with the croutons. Toss the bread with olive oil and salt, then toast in a pan or oven until crisp and golden. Set aside.
2. In a pot, warm olive oil or butter over medium heat. Add the onion and a pinch of salt and cook until soft and lightly sweet.
3. Stir in the ginger and let it heat gently for a few seconds — just enough to release its aroma.
4. Add the carrots and enough stock to cover them. Simmer until the carrots are completely tender.
5. Blend the soup until smooth and velvety.
6. Return to low heat and add orange zest and juice. Season with salt and pepper, tasting as you go.
7. Serve hot, topped with crunchy croutons.

Tips:

• Add the orange at the end — cooking it too long dulls the flavor.
• If the soup tastes flat, it usually needs salt, not more ginger.
• For deeper flavor, roast the carrots first, but it’s not essential.

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