Mulvarra House | Workshop and Retreat Centre St Mullins

Carrot and orange soup

Ingredients

  • 1 onion, roughly chopped
  • 1 kg carrots, thickly sliced
  • 1 to 1.5 litre of vegetable stock
  • zest of ½ an orange
  • juice of about one orange (or more to taste)
  • salt and pepper

METHOD

Soup is Linda’s go-to lunch, even in summer. It’s so comforting and it’s the greatest feeling to throw something nourishing together in under half an hour. Great with a slice of porridge bread (see recipe here) or a slice of rocket leaves cake (see recipe here).

We’ve kept it simple. In a lot of recipes, soups require cream but in most cases this is really not necessary. Feel free to add some if you like of course, but we usually just add some croutons and chopped herbs (chive is nice) for some extra texture and taste.

Note on amount of stock: I tend to start off with 1 litre of stock in most of my soups and then, after I’ve blended it, see if I need more.

Enough for 7 – 8 people
Vegetarian and vegan

  • Cook the onions in a large saucepan on a medium heat for about 5 minutes, until softened.
  • Add the carrots, mix, and then cover the pan. Cook for about 10 minutes.
  • Add the stock, bring to the boil and cook for about 20 minutes, until the carrots are soft (sometimes it takes half an hour, check regularly).
  • Blitz with a hand blender until smooth.
  • Season with salt and pepper, add the zest and juice of the orange, heat up and enjoy!

Ingredients

  • 1 onion, roughly chopped
  • 1 kg carrots, thickly sliced
  • 1 to 1.5 litre of vegetable stock
  • zest of ½ an orange
  • juice of about one orange (or more to taste)
  • salt and pepper

METHOD

Soup is Linda’s go-to lunch, even in summer. It’s so comforting and it’s the greatest feeling to throw something nourishing together in under half an hour. Great with a slice of porridge bread (see recipe here) or a slice of rocket leaves cake (see recipe here).

We’ve kept it simple. In a lot of recipes, soups require cream but in most cases this is really not necessary. Feel free to add some if you like of course, but we usually just add some croutons and chopped herbs (chive is nice) for some extra texture and taste.

Note on amount of stock: I tend to start off with 1 litre of stock in most of my soups and then, after I’ve blended it, see if I need more.

Enough for 7 – 8 people
Vegetarian and vegan

  • Cook the onions in a large saucepan on a medium heat for about 5 minutes, until softened.
  • Add the carrots, mix, and then cover the pan. Cook for about 10 minutes.
  • Add the stock, bring to the boil and cook for about 20 minutes, until the carrots are soft (sometimes it takes half an hour, check regularly).
  • Blitz with a hand blender until smooth.
  • Season with salt and pepper, add the zest and juice of the orange, heat up and enjoy!