We must have had some kind of carrot obsession lately. Without thinking about it we’ve used carrots in three different ways during December. First in a bread then in a cake and now as a soup. We learned this recipe from David’s mum. She always cooks great vegetarian food when we visit her, this Orange & Carrot Soup is one of our favorites.

Orange & Carrot Soup
Serves 4

1 clove garlic (chopped)
2 onion (chopped)
4-6 carrot (grated)
1 piece fresh ginger (chopped)
2 big oranges (juice and peel)
2 tbsp olive oil
7 dl vegetable broth
sea salt & pepper
thyme

Add olive oil to a pot over medium-high heat. Stir in the onion and garlic. Add carrots and ginger and let it simmer for a couple of minutes. Add the broth and orange juice and let it boil for 10-15 minutes. Use a hand blender to puree the soup, but don’t blend it all if you like your soup chunky. Add the orange peel, salt and pepper and let it simmer for a couple of minutes. Serve with thyme and some orange peel.