Main Dishes

Carrot Orange Soup

A velvety carrot soup with savory aromatics and zesty citrus.
Recipe by Michigan Harvest to Table™
Close up of bowl of carrot orange soup, garnished with fresh herbs.
Save
Cost per servingPer serving$1.12
Makes4 servings
Total timeTotal35 minutes
Prep 15 minutes Cook 20 minutes
Prep 15 minutes Cook 20 minutes
Print Recipe

Ingredients

Makes 4 servings. Check items off as you go.
  • 1 tablespoon vegetable oil
  • 1 onion chopped
  • 2 cloves garlic minced (or ½ teaspoon garlic powder)
  • 1 pound carrots peeled and chopped
  • ½ teaspoon turmeric
  • 4 cups low-sodium vegetable broth
  • 1 teaspoon orange zest (optional)
  • 1 cup 100% orange juice

Directions

  1. Heat oil in a large soup pot on medium heat. Add onion and sauté for 3 minutes.
  2. Add garlic, carrots and turmeric, sauté for about 2–3 minutes, stirring occasionally.
  3. Add vegetable stock. Bring to a boil on high heat, cover, and reduce heat. Simmer until carrots are soft, about 20 minutes.
  4. Use an immersion blender to blend in pot until smooth. Or transfer soup in 1 to 2 cup batches to blender or food processor, cover with lid, top with kitchen towel (to catch any splatter), pulse until smooth. Pour pureed soup in large bowl and continue to puree soup in small batches.
  5. Return pureed soup to pot, add orange juice and orange zest, if using, and reheat until hot(not boiling). Serve.

Nutrition per serving

1 serving is 1 cup
  • Sodium206mg
  • Calories149
  • Carbohydrates27g
  • Fat4g
  • Protein3g
Serving: 1 cupCalories: 149calCarbohydrates: 27gProtein: 3gFat: 4gSaturated Fat: 0.5gCholesterol: 0mgSodium: 206mg
Seasonal
Cost per serving is an estimate based on average Michigan grocery prices and may vary.
Scroll to Top