Jaffa Orange, Carrot, and Fennel Soup

Preparation time: 30 minutes

Cooking time: 40 minutes


2 Jaffa Oranges, zested and juiced
10 ml olive oil
1 medium fennel bulb, thinly sliced
1 small onion, thinly sliced
2-3 garlic cloves, minced
500g carrots, peeled and sliced
1 litre vegetable stock
Pinch of salt (to taste)

Cashew Creme

30g cashews
55 ml fresh water
15 ml lemon juice
5 ml apple cider vinegar
1 g salt


  1. Before starting, submerge the cashews in a bowl of water and leave for at least 30 minutes to soak.
  2. Heat the oil in a soup pot over medium heat. Add the sliced fennel and onion and cook, stirring often, until soft and golden, about 5 minutes. Add the carrots and garlic and cook for 2 more minutes.
  3. Stir in the vegetable broth and Jaffa orange zest. Bring to a boil, then reduce the heat to a simmer. Cover and cook for 20 minutes until carrots are tender. Remove from the heat and stir in Jaffa orange juice and salt. Taste and adjust seasonings.
  4. Let the soup cool slightly, then transfer to a blender and blend until completely smooth.
  5. Drain and rinse the cashews. Combine all the ingredients for the cashew cream in a blender, pulse until completely smooth.
  6. Serve the soup with a dollop of cashew cream and freshly ground pepper. Enjoy!