Carrot and Cranberry Soup

Preparation info
  • Serves


    • Difficulty


Appears in
The Cook's Companion: A step-by-step guide to cooking skills including original recipes

By Josceline Dimbleby

Published 1991

  • About

The vibrant combination of orange carrots and scarlet cranberries gives this soup a spectacular colour. Because this is a smooth soup with a flavour which is slightly sweet and sharp, people find it hard to define the exact ingredients – but they always enjoy it. Use either fresh or frozen cranberries.


  • 500 g (1 lb) carrots, chopped roughly
  • 6 large cloves garlic


Put the carrots, garlic cloves, water, orange juice, caster sugar and a sprinkling of sea salt and black pepper in a large pan. Cover and bring to the boil, then reduce the heat and simmer gently for 30-40 minutes until the carrots are very soft.

Add the cranberries, cover and simmer for about 10 minutes. Pour into a food processor – you will probably have to do this in two or three goe