This is a way to recycle your carrots after a lovely dinner into a soup for the day after. 



  • 1kg roasted maple carrots
  • 2 large onions
  • 1l veggie broth
  • 1 large orange
  • Half a clove of garlic
  • 500ml coconut milk
  • Juice of one orange
  • Seasoning to taste
  • 2 to 4 Bay leaves
  • 2 allspice berries
  • 2 cloves


  1. Prepare broth and add the spices: bay leaves, allspice, cloves and boil it.
  2. Add the carrots, 2-3 pieces of garlic once peeled, the juice from 1 orange (100-150ml), coconut milk and some of the oil and syrup from the bottom of the roasting pans.
  3. Blend with a stick blender for 5 minutes at least until completely smooth and cook for a further 10 minutes. This will cook off the citrus a little and round off the flavour.
  4. Serve’s 4 and garnish with a pinch of smoked paprika and fresh herbs.