Carrot and Orange Soup

There’s nothing better on a chilly, autumnal day than a bright and hearty bowl of soup, and this one is a real winner.

This is my own twist on a classic recipe and is a great way to use up your plot-grown carrots, onions and garlic, and even home-grown oranges for those readers who live in sunnier climes!

In my Carrot and Orange Soup, I use only a little of the orange zest as I find too much can make the soup bitter, and I also use the whole chopped orange rather than just juicing it, as many recipes advise. (Why waste the rest of the fruit?)

The result is a thick, sweet and delicious soup.

I have also added a few little flourishes to make this soup a real powerhouse of vitamins and nutrients, so a bowlful of this is the perfect weapon for anyone succumbing to the first sniffles of the season. As well as the vitamin C from the orange,  the onion and garlic have antibacterial and antiviral properties, cumin and coriander have antiseptic properties and  the carrots are rich in beta-carotene which strengthens the immune system.

Soup yourself healthy, I say.

Carrot & Orange Soup


Serves: 2-4 (depending on bowl size) Prep Time: 10 mins Cooking Time: 55 mins


1 tbsp. olive oil
400g carrots, peeled and chopped into cubes
1 orange
1 onion, chopped
2 cloves of garlic, chopped
1/2 tsp of cumin seeds
1 tbsp. of fresh coriander, chopped
800 ml of vegetable stock
Salt & pepper to taste


Heat the olive oil in a pan over a medium heat. Once hot, add the cumin seeds and fry for 2 mins.

Add the chopped onion and garlic to the pan and sweat them for 10 mins.

Grate the zest from about half of the orange.

Once the onions are soft and translucent, add the chopped carrots and the orange zest. Stir well, cover and cook for 5 mins.

Add the vegetable stock, bring to the boil, then cover and gently simmer for 30 mins or until the carrots are really soft.

Meanwhile, peel the orange (making sure you remove the pith and any pips) and chop into chunks.

After 30 mins, add the chopped coriander and orange to the pan, making sure you don’t waste any of the juice, and cook for a further 5 mins.

Remove from the heat and blitz in a blender. The soup should be thick, but add a little water if it is too thick.

Add salt and pepper to taste.

Serve with a sprinkling of fresh coriander leaves.

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Agents of Field are awarded ‘Blog of the Week’

The lovely folk at The Dirt contacted us on Monday morning to tell us the rather splendid news that they had chosen Agents of Field for their inaugural Blog of the Week feature, and they wanted to interview us on their show.
Agents of Field - Blog Of The WeekThe Dirt is an online radio show for budding gardeners, foodies and outdoor enthusiasts that broadcasts live every Monday from 7-9pm (GMT) on Fab Radio International and we were delighted to talk to Simon, Amie, Ricky and Paul for this week’s show and chuffed to bits to be chosen as their Blog of the Week.

For those of you who missed this triumphant occasion, have no fear. You can listen to the podcast right here (we’re on from about 13:17), and hear Agent Ade and I talk pumpkin invasions, cabbage failures, Save Farm Terrace, and our plans for world domination, all nicely rounded off with an appropriately-seasonal song by The Kinks.

The Dirt

There. And I bet you thought your week wouldn’t get any better.