Carrot and Orange Soup

Posted 22 March 2011 by

At my former job there was a canteen, and in that canteen they served soup every day for lunch. Occasionally, they served carrot and orange soup. It was always a good day when carrot and orange soup was on the menu. It’s quite a summery soup, especially if you blend it up at the end. I couldn’t find a recipe for this in my soup book, so I just kind of made this up. the exact measurements don’t really matter, but the orange flavour is quite strong, so taste as you go and add just enough orange juice.

A white bowl full of carrot and orange soup


  • 1 onion, diced
  • 1 clove garlic, peeled and crushed or chopped
  • splash of olive oil (or butter)
  • 500 g carrots (or about 1 lb), chopped
  • 50 g plain flour
  • 1 l chicken or vegetable stock
  • juice and rind of two oranges (to taste)
  • pinch of nutmeg
  • salt and pepper to season

An orange, diced onion and chopped carrot on a chopping board ready to make carrot and orange soup

Chop the carrots, dice the onion and peel and crush the garlic. Heat the oil in a large pan over a low heat. Gently fry the onion until soft and add the garlic and carrots. Cook for about ten minutes until the carrots have begun to soften. Stir in the flour (this can be left out, it thickens the soup a bit). After a few more minutes, pour in the stock and bring to the boil. Simmer for 30 minutes (until the carrots are very tender).

Add the orange rind and orange juice, tasting as you go so that you end up with the right amount for your taste. Sprinkle in a pinch of nutmeg and season with salt and pepper. Liquidise if you want it smooth, otherwise it’s a nice hearty soup.

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