PREP10 MinutesCOOKING15 Minutes
Kcal:209 Kj:974Carb: 29 Protein: 3 Fat:9Fibre: 1


  • 1 tbsp. olive oil
  • 1 shallot, finely chopped
  • 300g carrots, cut into pieces
  • ½ tsp. ground coriander
  • sea salt, to taste
  • black pepper, to taste
  • zest & juice of 2 oranges
  • 500ml vegetable broth
  • 1 tsp. coconut sugar
  • 2 tbsp. oat cream


  • Place a medium pot over medium heat, add the olive oil. Now add the shallot and sauté for 2-3 minutes until translucent.
  • Add the carrots to the pot stirring to combine with the shallots. Cook for an additional 5 minutes, until the carrots start to soften slightly. Season with ground coriander, salt and pepper and stir to combine.
  • Stir in the orange zest, orange juice and vegetable broth. Bring the mixture to a simmer, then cover and cook for approximately 25 minutes, or until the carrots are very soft.
  • Remove from heat. Using an immersion blender, puree the soup in the pot until smooth.
  • Alternatively, carefully transfer the soup to a blender and puree.
  • Now stir in the sugar and adjust the seasoning to taste with a little more salt and pepper.
  • Ladle the soup into warmed soup bowls and top each bowl with a little oat cream.