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  • Isabella Akshay

Orange, Carrot & Kohlrabi Soup

This vegan, tangy & sweet soup is one I fell in love with a couple of years ago and have been making it ever since, with slight variations.


Kohlrabi and carrot go perfectly together, and the tang coming from the orange perfectly complements and balances the sweetness of carrots.


Orange is a slightly unusual ingredients for a soup but I promise you’ll be surprised by how good this soup tastes.


Ingredients

2 tbsp extra virgin olive oil

1 medium onion, chopped finely

1 stalk celery, chopped finely

5-6 carrots, one chopped finely and the others cut into medium chunks

1 small kohlrabi, peeled and diced into medium chunks

1 litre vegetable stock

1 orange zested and juiced

A squeeze of lemon (optional)

1 tsp cumin powder

1 tsp cinnamon powder

1/2 tsp black pepper powder

1 tsp nutmeg

Chopped fresh parsley to garnish

Chilli oil to drizzle on top

Salt to taste


Method

Heat oil in a large pot and add the finely minced onion, celery and one carrot. Sauté until the onions become translucent.


Add the remaining carrots, the kohlrabi, salt and stock and bring to a boil.


Next add all the spices, lower the flame to medium and cook, covered, until the carrots and kohlrabi are tender and can be pressed with a fork.


Use an immersion blender or transfer to a food processor and blend to a cream.


Return to the pan, add the orange zest and juice - 1 tbsp at a time, adjust according to your taste - add a squeeze of lemon and turn off the flame.


Drizzle some chilli oil on top and garnish with chopped parsley before serving.



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