Carrot, Orange and Ginger Soup

I read menus the same way as I read recipe books … like a novel.

When we recently popped into Mugg and Bean for coffee, I noticed that they have a Carrot and Ginger soup on their menu. The ingredients ticked all my ‘to have’ boxes and I decided to try and construct my own version of this soup.

During the R&D process of developing a new recipe, it is sometimes difficult to pen all the ingredients and method down, as a lot of tasting and adjusting takes place. Do your own tweaking of my recipe if you need more or less of a bite.


  • 6 Carrots scraped and cut into rounds
  • ½ Onion, chopped
  • Olive oil
  • 2 Knorr Stock Pots (either chicken or vegetable)
  • 1 litre boiling water
  • 1 t freshly crushed garlic
  • 2 t freshly grated ginger
  • ½ handful fresh coriander, chopped
  • ½ t ground coriander
  • ½ t ground cumin
  • Zest of ½ an orange
  • Juice of the whole orange
  • ½ chilli
  • Salt and Pepper to taste


  • Fry the onion, garlic and ginger in olive oil in a large pot until soft and translucent.
  • Add the chopped coriander, ground coriander, ground cumin, chopped chilli and orange zest.
  • Dissolve the stock pots in the boiling water. Add the water, orange juice and carrots to the pot.
  • Let it simmer until the carrots are soft.
  • Puree soup using a stick or jug blender for a smoother consistency.
  • Season to taste