Carrot and tomato soup with ginger and orange

I seem to have done my back in. This was a mistake. DH says I spend too much time hunched over my laptop blogging, and that’s what’s done it. Bah!
I say I lifted Kipper awkwardly, and that’s what’s done it. Probably it’s a combination of numerous factors. Whatever the reason, it’s a massive pain in the back.

In an act of husbandly kindness, DH took Kipper out for a few hours so I could have some time without having to lift or carry a small person, or pick things up for her, or be run into and climbed on and generally turned every which way, all of which was starting to be quite unfunny. After two paracetamol and a lovely 40-minute hot shower, I decided that the best thing was to stay upright and mobile, so I headed to the kitchen. Comfort food, that’s what was needed. Something warm and soothing that would be fun to make and good to eat.

Tomato soup! Just the ticket. A quick rummage in the vegetable drawer and this warming carrot and tomato soup was on the menu. It was lovely with a buttered roll for lunch 🙂
Kipper quite enjoyed the dunking, too.

You will need to skin the tomatoes to make this soup. I have included instructions for how I do this below, but you can find (slightly more complicated) video tutorials here and here.

Warming carrot and tomato soup with ginger and orange

Carrot and tomato soup with ginger and orange
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817 calories
120 g
0 g
37 g
13 g
5 g
2019 g
2315 g
70 g
0 g
30 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 817
Calories from Fat 323
% Daily Value *
Total Fat 37g
Saturated Fat 5g
Trans Fat 0g
Polyunsaturated Fat 5g
Monounsaturated Fat 25g
Cholesterol 0mg
Sodium 2315mg
Total Carbohydrates 120g
Dietary Fiber 23g
Sugars 70g
Protein 13g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 600g tomatoes
  2. 2 medium onions
  3. 2-3 tbsp olive oil
  4. 400g carrots
  5. 500ml hot vegetable stock
  6. 20g piece of root ginger, peeled and grated
  7. 1 bay leaf
  8. Juice of an orange
  1. Boil the kettle. Put the tomatoes in a bowl and cover with boiling water. Set aside.
  2. Peel and chop the onions. Heat the olive oil over a low-medium heat and add the onions. Cook until softened.
  3. Meanwhile, peel and chop the carrots, and add them to the pan. Stir occasionally.
  4. Using a fork, retrieve the tomatoes from the water and peel off the skin - it should slide off quite easily, but you can get any recalcitrant bits with a knife. Once they are all skinned, cut the tomatoes into chunks and add to the pan. Cook, stirring, for about 5 minutes.
  5. Add the stock, grated ginger, and bay leaf, stir well, reduce the heat and simmer, covered for 30 minutes, until everything is very soft and thoroughly cooked.
  6. Remove from the heat and blend until very smooth. Add the orange juice and adjust the seasoning with salt and black pepper to taste.


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  3. Where do you put the ginger?

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