Creamy Carrot Orange Soup
Brighten up your table with this Creamy Carrot Orange Soup, a lusciously velvety dish bursting with vibrant flavors and wholesome ingredients. This easy-to-make soup combines the natural sweetness of tender carrots with the refreshing citrusy zing of freshly squeezed orange juice and zest, creating a harmonious balance of flavors in every spoonful. A hint of garlic and onion adds depth, while a swirl of heavy cream or coconut milk lends a luxurious richness. Perfect as a cozy starter or light main, this soup is ready in just 45 minutes and pairs beautifully with warm, crusty bread. Garnished with fresh parsley, it’s a stunning, nutritious meal that’s as pleasing to the eyes as it is to the palate. Ideal for weeknight dinners or leisurely lunches, this is a must-try recipe for carrot soup lovers!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, chopped yellow onion
- 2 cloves, minced garlic
- 900 grams, peeled and chopped carrots
- 4 cups vegetable stock
- 1 cup, freshly squeezed orange juice
- 1 teaspoon orange zest
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoon (adjust to taste) black pepper
- 0.5 cup heavy cream or coconut milk
- 2 tablespoons, chopped (for garnish) fresh parsley
- optional, for serving crusty bread
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped yellow onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the chopped carrots to the pot and stir to coat with the onion and garlic mixture.
Pour in the vegetable stock, ensuring the carrots are fully submerged. Increase the heat and bring the mixture to a boil.
Once boiling, reduce the heat to low and cover the pot. Simmer for about 20 minutes or until the carrots are tender and easily pierced with a fork.
Using an immersion blender, blend the soup until smooth and creamy. Alternatively, carefully transfer the soup in batches to a stand blender and blend until smooth, then return it to the pot.
Stir in the freshly squeezed orange juice, orange zest, salt, black pepper, and heavy cream or coconut milk. Reheat gently over low heat if needed, but avoid boiling.
Taste and adjust seasoning with more salt or pepper as desired.
Ladle the soup into bowls and garnish with freshly chopped parsley.
Serve hot with crusty bread on the side, if desired.
Nutrition Facts
Calories |
1715 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.1 g | 108% | |
| Saturated Fat | 34.5 g | 172% | |
| Polyunsaturated Fat | 6.5 g | ||
| Cholesterol | 134 mg | 45% | |
| Sodium | 5558 mg | 242% | |
| Total Carbohydrate | 214.1 g | 78% | |
| Dietary Fiber | 41.3 g | 148% | |
| Total Sugars | 85.8 g | ||
| Protein | 36.4 g | 73% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 602 mg | 46% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 5382 mg | 115% | |
*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.
