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Full-of-Veggies Orange Soup

Soup anyone? If you are a little bit like me, you like soup. Especially for lunch, on colder days. Hmm… a bowl of soup really warms your body from the inside.

This full-of-veggies orange soup is a regular at our house. I usually have all the needed ingredients on hand: onions, carrots, sweet potatoes, garlic. A few cans of chopped tomatoes are always in our cupboard. And if you don’t happen to have fresh basil leaves, you can easily substitute them with dried basil.

A nice twist on this recipe is to leave out the basil and add some smoked paprika powder or chilli powder. Or swap the cream for coconut cream and give your soup a little exotic hint.

It’s filling on its own, but you can, of course, serve your soup with a slice of bread.

Oh, and like with a lot of dishes… this one tastes even better on the next day!

Enjoy!

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Full-of-Veggies Orange Soup
An easy to make and tastefully soup with a lot of hidden vegetables. The sweet potatoes and carrots provide a slightly sweet taste. Perfect for kids!
Course Lunch
Cuisine Vegetarian
Prep Time 15 minutes
Cook Time 25 minutes
Servings
persons
Ingredients
  • 2 tbsp olive oil
  • 1 onion finely chopped
  • 4 carrots finely chopped
  • 3 sweet potatoes medium size, cut into chunks
  • 2 cloves of garlic roughly chopped
  • 1 can chopped tomatoes
  • 1 tsp vegetable stock powder
  • 2 tsp sugar
  • 1 liter water
  • 2 hands basil leaves chopped
  • 50 ml cream (optional)
  • salt & pepper to taste
Course Lunch
Cuisine Vegetarian
Prep Time 15 minutes
Cook Time 25 minutes
Servings
persons
Ingredients
  • 2 tbsp olive oil
  • 1 onion finely chopped
  • 4 carrots finely chopped
  • 3 sweet potatoes medium size, cut into chunks
  • 2 cloves of garlic roughly chopped
  • 1 can chopped tomatoes
  • 1 tsp vegetable stock powder
  • 2 tsp sugar
  • 1 liter water
  • 2 hands basil leaves chopped
  • 50 ml cream (optional)
  • salt & pepper to taste
Instructions
  1. Put a large cooking pan on medium heat and add the olive oil to the pan. Fill your water kettle and turn it on.
  2. Add the chopped onion, carrots and sweet potato and soften. Make sure the vegetables don't turn brown, reduce heat if necessary.
  3. Add the chopped garlic, stir and let the vegetables soften a little more.
  4. Add the chopped tomatoes, sugar and stock powder. Season with salt and pepper. Bring to a boil.
  5. Now as much boiled water to cover all the vegetables. Bring to a boil and cook for about 20 minutes until the carrots are soft.
  6. Use a hand blender to mix your soup. Depending on the thickness, you have to add more water. Mix well to get a smooth soup.
  7. Add the chopped basil leaves and the cream (if using). Season to taste with salt and pepper.
Recipe Notes
  • This is a vegetarian recipe, vegan if you leave out the cream (use coconut cream instead).
  • I use organic stock powder without yeast. You might have to adjust the amount used, depending on your brand.
  • Substitute the fresh basil leaves with dried basil.
  • Substitute the basil with smoked paprika powder or chilli powder to taste.
  • The soup tastes even better on the next day!
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