Zesty Orange Soup

Dietician Amit Shah


  • ½ tbsp olive oil
  • 1 clove garlic, finely chopped
  • 1/2 onion, finely chopped
  • 2 carrots, grated
  • 1/2-inch fresh ginger, grated (or more to taste)
  • 2 large oranges, juice and zest
  • 2 cups / 500 ml water or vegetable broth
  • sea salt & pepper
  • 1 sprig fresh thyme or 1 Tsp Dried Thyme


  • Heat oil in a pot over medium-high heat.
  • Stir in the onion and garlic and lower the heat.
  • Add the grated carrots and ginger and stir-fry for a couple of minutes.
  • Add water and orange juice and cook for 10-15 minutes.
  • Use a hand blender to puree the soup, leave a little texture.
  • Add orange zest, Thyme, salt and pepper and let simmer for a couple of minutes.
  • Serve with Toasted Pumpkin Seeds, Feta and some grated orange zest.