Carrot and orange soup may sound like an questionable prospect, at least on the surface, but when one considers how delicious juice of the same combination can be, supper immediately becomes that little bit more appealing. The world of food tends to have relatively stringent rules governing what is sweet and savoury and, as such, they merge infrequently. Most people aren’t particularly adventurous in their choice of sustenance, but there’s no reason to experiment and explore new combinations – an issue touched upon in my recipe for chocolate and hazelnut flapjacks. Granted, carrot and orange soup is far from brand-spanking, but it does generate intrigue and make people think for a second longer – perhaps it shouldn’t?

Whatever your thoughts on the flavour combination, there’s no denying that this dish, like almost every carrot-based soup out there, is visually striking. Though unsurprising, the vivid orange colour produced by this gaudy root vegetable always seems to engender a little shock and perhaps a modicum of awe. Of course, colour is an important characteristic to possess, especially in the world of soup where life would seem awfully bland and insipid without it. Strangely enough, a certain proclivity toward recipes that instigate the creation of toothsome bowls of carroty delight seems to have been developed in this small corner of the internet – just you check out my sweet potato and parsnip soup!

A good soup has a number of desirable qualities; frugality, complexity and a certain respect for healthy eating. This is perhaps why they tend to come across as so comforting, a hug in a bowl if you will. One is unlikely to experience a dearth of vitamin C when eating this, though a heightened sensitivity to light may be experienced due to the presence of carrots*. In any case, whatever draws you to soup carrot and orange is certainly a combination worth exploring.

*This is on old wives’ tale – carrots don’t really enhance your night time vision.

Carrot and Orange Soup {recipe}

Serves 4

Ingredients:

• 4 large carrots, diced

• 1 onion, diced

• 1 stick of celery, diced

• 1 small handful of red lentils

• 1 litre vegetable stock

• 2 oranges

• 1 tbsp honey

• Olive oil

• Salt

• Pepper

Method:

1. Fry off the onion and celery in a dash of olive oil, cook until translucent. Tip in the carrots and allow them to heat through. Add the zest of both oranges followed by vegetable stock and lentils. Boil until the carrot and lentils are soft through.

2. Blend the soup using either a stick blender or food processor. Add the juice of both oranges, honey and season to taste. Serve piping hot with a slab of bread.

Cost: Soup is not only the product of a desire to eat healthily; it is also the first child of frugality. Most soups are vegetable based and are therefore unremittingly cheap. Indeed, this soup will cost you no more than around £1.60 to make – soups away!