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Close up of bowl of carrot orange soup, garnished with fresh herbs.

Carrot Orange Soup

Carrot Orange Soup

A velvety carrot soup with savory aromatics and zesty citrus.
 Michigan Harvest to Table™
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Dishes, Soups and Stews
Cuisine American
Servings 4

Ingredients
  

  • 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

Instructions
 

  • Heat oil in a large soup pot on medium heat. Add onion and sauté for 3 minutes.
  • Add garlic, carrots and turmeric, sauté for about 2–3 minutes, stirring occasionally.
  • Add vegetable stock. Bring to a boil on high heat, cover, and reduce heat. Simmer until carrots are soft, about 20 minutes.
  • 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.
  • Return pureed soup to pot, add orange juice and orange zest, if using, and reheat until hot(not boiling). Serve.

Notes

Change it Up
  • Top each serving with 1 tablespoon sunflower seeds and a dollop of sour cream.
  • Reduce carrots by half and add a ½ pound of peeled and cubed sweet potatoes.
  • For a creamy alternative, use 2½ cups vegetable stock and one 14.5-ounce can of lite coconut milk.

Nutrition

Serving: 1 cupCalories: 149calCarbohydrates: 27gProtein: 3gFat: 4gSaturated Fat: 0.5gCholesterol: 0mgSodium: 206mg
Keyword Citrus, Fall, Kid-friendly, Meatless, Vegan, Vegetarian