This soothing vegan carrot and tomato soup is enlivened with zesty orange and warming ginger. A perfect pick-me-up for lunch or dinner.
I seem to have done my back in, which was definitely a mistake. According to DH, I spend too much time hunched over my laptop blogging, and that’s what’s done it. Bah!
I say I lifted my daughter Kipper awkwardly, and that’s what’s done it. Probably it’s a combination of numerous factors. But whatever the reason, it’s a massive pain in the back.
A small act of kindness
In an act of husbandly kindness, DH took Kipper out for a few hours. This meant I could have some time without having to lift or carry a small person. Or pick things up for her, or be run into, or be climbed onto and over and have my back turned every which way.
I took two paracetamol and had a lovely 40-minute hot shower, and then decided that the best thing was to stay upright and mobile, so I headed to the kitchen. Comfort food was needed! Something warm and soothing that would be fun to make and good to eat. And soothe my aching back and frazzled nerves!
Tomato soup seemed like 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 when DH and Kipper returned. Kipper quite enjoyed dunking her bread in it, too.
You will need to skin the tomatoes to make this soup, so I have included instructions for how I do this in the recipe below.
If you don’t have fresh tomatoes, then you can use a 400g can of peeled tomatoes in juice, instead, plus an additional 200ml (approx. 1 cup) of stock. The flavour won’t be quite the same as with fresh tomatoes, but it’s still pretty good.
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Carrot and tomato soup with ginger and orange
- 600 g fresh tomatoes (approx. 21 oz)
- 2 medium onions
- 2-3 tbsp olive oil
- 400 g carrots (approx. 14 oz)
- 500 ml hot vegetable stock (2¼ cups)
- 20 g piece of root ginger, peeled and grated (about 3-4 tbsp grated fresh ginger)
- 1 bay leaf
- Juice of an orange
- Boil the kettle. Put the tomatoes in a bowl and cover with boiling water. Set aside.
- Peel and chop the onions. Heat the olive oil over a low-medium heat and add the onions. Cook until softened, about 4-5 minutes.
- Meanwhile, peel and chop the carrots, and add them to the pan. Continue to cook for another few minutes, stirring occasionally.
- 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.
- Add the stock, grated ginger, and bay leaf, and stir well. Reduce the heat and simmer, covered, for 30 minutes, until everything is very soft and thoroughly cooked.
- Remove from the heat, fish out the bay leaf, and blend everything else until very smooth. Add the orange juice and adjust the seasoning with salt and black pepper to taste.