Carrot – orange soup

by soffiagudrun

You might have heard about the extra Virgin Olive Oil scandal.  The oil was not pure olive oil and nothing extra virgin about it most of the time.  It even had artificial flavors and coloring to look like EVOO.

It is hard to trust people in the food industry now a days.

Here is a list over the olive oils that failed and passed the test.

Here is the report

And a whole book was written about this.

And good reading about the olive oil in one place.

Since I am posting all these link here is one more about olive oil.

I am lucky we have a little gourmet shop called Frú Lauga.  They have a great olive oil from Sicily. And I got those purple carrots there as well.

This is a really good soup and healthy. Very simple and super good. Makes a great starter.


  • Ca 6 carrots
  • 1-2 ts. fresh grounded ginger
  • 1 shallot onion
  • Olive oil
  • 1 cup orange juice, freshest one, even with pulp
  • Ca half a liter water
  • Half a veggie stock cube
  • Salt and pepper

Chop the carrots roughly and boil with the stock cube. In another pot in the olive oil brown the shallot and ginger. When the carrots are boiled put them in a blender with about 2 cups of the stock from the pot, and the shallot and the ginger. Add the orange juice to it. Blend until it´s pureed. If you want it less thick use more of the stock. Put the pureed soup back to the pot and heat as needed. Salt and pepper by taste.