Carrot Orange Soup with burnt Garlic dressing


New Year. It makes us so happy, content and so full of potential. I am at the brink of making a resolution every new year, but I don’t; because I know I break them eventually. Instead, I make a resolution every day. Yesterday I made a resolution to cut down my intake at night. So I had soup (only soup)!

So…. In spite of what variety we make at home, we dine out quite a lot. At a nearby continental restaurant, the soups are just out of this world. Apart from the general cream of corn, mushroom and the rest, there are some interesting ones too; like broccoli and peas or potato and spinach. Since we visited the place, I have been yearning to try different combinations for soups.


This carrot and orange soup is an ideal one for winters. It helps in digestion, keeps you warm, and keeps colds and coughs away.


The recipe:

  1. 3 carrots, washed, peeled and roughly chopped in to small pieces
  2. 8 cloves of garlic (half of them chopped)
  3. 3 ripe oranges
  4. 1 lemon
  5. Salt

–          In a deep vessel with a glass of boiling water, tumble in the carrots and 4 whole cloves of garlic. Let this mixture boil for 7-10 min, till the carrots boil atleast 70 percent. Add the zest of one orange to this and let it boil with the carrots.

–          Juice all the oranges.

–          After the carrots have had their time on the stove, transfer them to the blender, and blend until absolutely smooth.

–          Add in the orange juice and juice of half a lemon and salt, and blend again.

–          Keep adding recently boiled water to keep the soup hot.

–          For the burnt garlic, in a small pan, heat up a tspn of olive oil (not extra virgin), and add the chopped garlic. Cook them on low heat till they turn brown and crispy.


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