Carrot Orange Soup
Brighten up your table with this velvety Carrot Orange Soup, a stunning blend of earthy sweetness and citrusy zing. This vibrant, gluten-free recipe pairs the natural sweetness of tender carrots with the refreshing tang of freshly squeezed orange juice, elevated by a hint of ground ginger for gentle warmth. Sautéed onions and garlic deepen the flavor, while vegetable stock ties it all together with a comforting base. Finished with a touch of orange zest for a fragrant burst, this silky soup is as flavorful as it is nourishing. Perfect for cozy dinners or elegant starters, serve it warm with a drizzle of cream and a sprinkle of fresh parsley to dazzle your guests. Ready in just 45 minutes, this easy-to-make soup is a nutritious, crowd-pleasing delight!
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Recipe Information
Ingredients
- 500 grams carrots
- 240 ml orange juice
- 500 ml vegetable stock
- 1 medium onion
- 2 garlic cloves
- 2 tablespoons olive oil
- 1 teaspoon ground ginger
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon orange zest
- 2 tablespoons cream (optional for garnish)
- 1 tablespoon fresh parsley (optional for garnish)
Instructions
Peel and roughly chop the carrots, onion, and garlic cloves.
Heat the olive oil in a large pot over medium heat.
Add the chopped onion and garlic to the pot and sauté for 3-4 minutes until softened and fragrant.
Stir in the ground ginger, salt, and black pepper, cooking for an additional minute.
Add the carrots to the pot and pour in the vegetable stock. Bring to a boil, then reduce heat and simmer for 20 minutes, or until the carrots are tender.
Remove the pot from heat and let cool slightly before blending.
Using an immersion blender or a countertop blender, puree the soup until smooth.
Stir in the orange juice and orange zest, mixing well. Taste and adjust seasoning if necessary.
Reheat the soup gently over low heat if needed, taking care not to boil.
Serve warm, garnished with a drizzle of cream and fresh parsley if desired.
Nutrition Facts
Calories |
948 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.9 g | 59% | |
| Saturated Fat | 12.5 g | 62% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 34 mg | 11% | |
| Sodium | 3905 mg | 170% | |
| Total Carbohydrate | 123.3 g | 45% | |
| Dietary Fiber | 24.0 g | 86% | |
| Total Sugars | 58.6 g | ||
| Protein | 18.7 g | 37% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 331 mg | 25% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 3247 mg | 69% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
