• Isabella Akshay

Orange, Carrot & Kohlrabi Soup

This Orange, Carrot & Kohlrabi Soup is one I keep making again and again.

Tangy, vegan and citrusy - I fell in love with it a couple of years ago and have been making it ever since, with slight variations.

Kohlrabi and carrot go perfectly together - one slightly bitter, one very sweet - and the tang coming from the orange perfectly complements and balances the flavours in it.

Orange is a slightly unusual ingredient for a soup, but one of our most beloved ingredients in both sweet and savoury preparations in Sicily. I promise you’ll be surprised by how good this soup tastes.


  • 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

  • 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 (optional)

  • Salt to taste


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 if you like and garnish with chopped parsley before serving.

Word of the Day


(citrus fruits)

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