This is an unusual recipe that starts with carrot juice or pureed fresh carrots.

I find that this gives the soup a fresher carrot flavour and retails the bright colour. A hint of spice and citrus adds interest but does not dominate the soup. If you want to add more spice, do so, as it complements the carrot.

In summer this makes a delicious chilled soup.

For 8 servings you need

approximately 500g carrots

250 ml fruity white wine

500ml vegetable stock

250ml orange juice

zest of one orange

a few sprigs of fresh mint

a few sprigs of fresh thyme

1 large white onion, coarsely chopped

20ml garam masala, if you want to taste the curry you can double this

3cm root ginger, finely grated

To serve: optional

About 3-5 segments citrus fruit per person

A few sprigs of mint


Sour cream or full fat yoghurt and a few sprigs of mint and citrus zest


To prepare

If you have a powerful blender or juicer cut the carrots into chunks and juice them or mix with some of the liquids to blend until a fine puree; otherwise grate the carrots very finely

Place all the ingredients in a sauce pan and allow it to simmer for about 20 to 30 minutes or until the carrot tastes cooked.

If you make this ahead of time leave the soup to cool with the whole mint and thyme sprigs to draw out the maximum flavour or remove the sprigs and blend the soup again. If you want a very smooth and silky soup you can strain it, but I prefer to have some texture.

If you want a creamy texture you can blend in a few tablespoons of sour cream or full fat yoghurt.

To serve

Arrange a few fruit segments and mint leaves in the soup bowl. Place the bowls on the table.

Pour the hot soup into a jug and when the guests are seated pour the soup into the bowls.

Alternatively you can do this in the kitchen, but I love the ‘theatre’ at the table, just use a nice jug!

Or simply garnish the soup with a swirl of cream or yoghurt and finish it with a few strands of citrus zest and mint leaves.

In summer serve the soup chilled