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Orange Carrot and Kumera Soup- A tasty winter meal

Orange Carrot and Kumera Soup- A tasty winter meal

Oct 16, 2025

Ingredients (serves 4–6)

•    2 tablespoons olive oil or butter
•    1 medium onion, chopped
•    2 garlic cloves, minced
•    1 teaspoon fresh ginger, grated (optional, adds warmth)
•    2 medium kumara (sweet potatoes), peeled and chopped
•    3 large carrots, peeled and chopped
•    1 orange, zest and juice
•    4 cups vegetable or chicken stock or water
•    Salt and pepper, to taste
Optional toppings: fresh parsley, crème fraîche, regular cream, roasted seeds

Instructions

  1. Heat olive oil or butter in a large pot over medium heat. 
  2. Add the onion and sauté until soft and translucent, about 5 minutes.
  3. Add garlic and ginger, cooking for another 1–2 minutes until fragrant.
  4. Stir in the chopped kumara and carrots, cooking for 2–3 minutes to lightly coat with the oil.
  5. Pour in the stock, orange zest, and half of the orange juice.
  6. Bring to a boil, then reduce to a simmer. Cover and cook for 20–25 minutes, until the kumara and carrots are tender.
  7. Using a hand blender (or in batches with a regular blender), puree the soup until smooth.
  8. Stir in the remaining orange juice.
  9. Taste and season with salt and pepper.
  10. If you want a thinner consistency, add a little extra stock or water.

Serve:
Ladle into bowls and garnish with parsley, a swirl of crème fraîche, cream, some roasted seeds for crunch or orange zest. Perfect with crusty bread or garlic croutons.
Tips:
•    For a spicier kick, add a pinch of chili flakes or chopped fresh chilli while sautéing.
•    For extra indulgence, add a pinch of nutmeg or smoked paprika.
•    Coconut milk can replace part of the stock for a creamier, tropical flavor.
•    You can also finish with a few drops of olive oil

 Will store in the fridge for up to 3 days. Freezes well