Orange Carrot Soup
Bright, vibrant, and full of flavor, Orange Carrot Soup is a nourishing and elegant dish that brings together the natural sweetness of fresh carrots and the zesty tang of ripe orange. This velvety soup is elevated with aromatic hints of garlic, onion, and freshly grated ginger, blending into a silky texture that's both comforting and refreshing. Enhanced with a base of savory vegetable stock and seasoned to perfection, this soup offers a burst of citrusy warmth in every spoonful. Ideal for busy weeknights or special occasions, it’s easy to make in just 45 minutes and can be adorned with a drizzle of cream and fresh parsley for a gourmet touch. Perfect as a starter or a wholesome main course, this Orange Carrot Soup recipe is packed with nutrients and flavor, making it a feast for both the eyes and the palate.
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Recipe Information
Ingredients
- 800 grams carrots
- 1 large orange
- 1 medium onion
- 2 cloves garlic
- 1 tablespoon ginger
- 1 liter vegetable stock
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons cream (optional, for garnish)
- 1 tablespoon fresh parsley (optional, for garnish)
Instructions
Peel the carrots and chop them into small, even pieces for faster cooking.
Zest the orange and then juice it, setting both the zest and juice aside.
Dice the onion and mince the garlic.
Peel and grate the ginger finely.
In a large pot, heat the olive oil over medium heat.
Add the diced onion to the pot and sauté for 3-4 minutes until translucent.
Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until aromatic.
Add the chopped carrots to the pot and sauté for 2-3 minutes, stirring occasionally.
Pour in the vegetable stock and bring the mixture to a boil.
Reduce the heat to low, cover the pot with a lid, and simmer for 20 minutes, or until the carrots are fork-tender.
Remove the pot from the heat and use an immersion blender to puree the soup until smooth. You can also blend it in batches using a countertop blender.
Stir in the orange juice and zest, and season with salt and black pepper. Adjust to taste.
Ladle the soup into bowls and garnish with a swirl of cream and chopped parsley, if desired.
Serve hot and enjoy!
Nutrition Facts
Calories |
1222 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.2 g | 64% | |
| Saturated Fat | 13.4 g | 67% | |
| Polyunsaturated Fat | 6.5 g | ||
| Cholesterol | 34 mg | 11% | |
| Sodium | 5300 mg | 230% | |
| Total Carbohydrate | 176.2 g | 64% | |
| Dietary Fiber | 40.5 g | 145% | |
| Total Sugars | 75.1 g | ||
| Protein | 29.8 g | 60% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 541 mg | 42% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 4944 mg | 105% | |
*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.
