Carrot and Orange Soup Recipe

Some people may initially find the thought of putting fruit into a savoury soup questionable. However, orange can add a fresh and zesty taste to many soup varieties. The flavour of orange complements carrots well, which is why you may see carrots cooked in orange on menus. Likewise, carrot and orange soup is something that is surprisingly delicious.

My first experience with this soup was as a child. Our local café had changed hands several times before being taken over by a woman who was truly passionate about food. She introduced things onto the menu that people in our little village in the 1980s had not tried before. For example, the South African dish bobotie became a surprise hit on the menu.

She also made some of the best soups I have ever tasted, and these changed daily. Not only did she introduce me to the delights of carrot and orange soup, but also to celery and apple soup and spiced parsnip soup.

This was many years ago, so none of the recipes featured on my website are hers. However, she is the inspiration behind some of the soup recipes I have developed as an adult. I have tried to recreate the flavours I remember eating in her café.

Carrot and orange soup is a budget-friendly meal to make, and it is also very nutritious. Kids love this soup because it is tasty, colorful, and has a smooth texture. It is also something that you can make in advance and freeze until you are ready to eat.

Here is an easy and delicious carrot and orange recipe.

Preparation time: 10 minutes
Cooking time: 30 minutes
Servings: 4
Vegetarian/ Vegan: YES
Dairy-free: YES
Gluten-free: YES

Ingredients for Carrot and Orange Soup

• 8 large carrots
• 1 white onion
• A stick of celery
• 1 large orange
• 1 litre of vegetable stock
• Salt and pepper to taste- optional
• 1 tbsp. olive oil

How to Make Carrot and Orange Soup

1. Dice the carrots, celery, and onion into small pieces.
2. Put the olive oil into a large pan and put over high heat on the hob.
3. Add the diced carrots, onions, and celery to the pan.
4. Turn down the hob to medium heat, and sauté the ingredients for five minutes, or until they are beginning to soften and the onion is browning.
5. Add the vegetable stock to the pan.
6. Using the zesting section of your grater, remove the zest from the orange.
7. Cut the orange in half and squeeze out the juice into a cup.
8. Remove any pips from the juice.
9. Add both the zest and the juice to the ingredients in the pan.
10. Simmer for 15 minutes until all the ingredients are soft.
11. Blitz the soup in a food processor or using a stick blender until it has a smooth consistency with no lumps.
12. Season with salt and pepper, if you wish, and cook for another 5 minutes.
13. Serve into bowls.

Additional Tips

• Serving suggestions: Serve alone or with any bread or croutons.
• Decorate: There is no need to decorate this soup, but if you wish to do so, add a swirl of cream or some chopped herbs.
• Consistency: If you prefer a thicker soup, reduce the amount of stock. For a thinner consistency, add more stock or water to the carrot and orange soup.

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