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  • Tangy Carrot Orange Soup
  • Tangy Carrot Orange Soup
  • Tangy Carrot Orange Soup
  • Tangy Carrot Orange Soup

Tangy Carrot Orange Soup

Food | January 08, 2019 | Nik Manojlovich
1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)

A TANGY CARROT ORANGE SOUP made from scratch and ready in 20 minutes? Here’s your next healthy-yet-tasty meal!

This is one of those solid recipes that we like to add to our soup rotation because of how easy it is to make. It’ll only take you 25 minutes from start to finish. It also delivers a bright, tangy flavour that makes it the best carrot orange soup we’ve ever tasted.

We know you’re going to enjoy this soup so much that you better PIN the recipe to a favourite Pinterest board or bookmark for an easy return visit.

This simple vegan recipe goes like this:

INGREDIENTSTangy Carrot Orange Soup

Carol gets all the credit for keeping me en pointe with this recipe. We had slotted this in the calendar as a healthy soup recipe and she reminded me, “Not too many ingredients and make it easy too!”

With ‘easy’ as the approach, we used just nine ingredients total. Don’t be surprised that these ingredients are all readily available (I bet you have all of them on hand now – go look!).

Regarding the four biggies – carrots, onion, orange juice, and ginger – try to use organic, as we always recommend. Feel free to toss a few extra carrots into the pot if you enjoy a thicker soup.

VEGETABLE BROTHTangy Carrot Orange Soup

Click HERE to reference one of our earliest and most viewed posts of all time, PURE VEGETABLE BROTH.

I always have containers of this healthy soup ingredient ready to go in my freezer. Making it is easy, and using a homemade broth is going to make you feel accomplished and proud.


PROCESSTangy Carrot Orange Soup

Cooking the soup is a breeze and a reliable emersion blender works best to purée the finished soup to a fine consistency – I’ve listed one in the AMAZON LINKS below. You can also use a conventional blender, but please do be careful as the soup is hot.

Please follow our suggestion of stirring in the orange juice (freshly squeezed preferred) right before serving. You can serve this soup in bowls but we think it perfect in mugs for a healthy treat when hunger strikes.

If you found this story because soup is your thing, you should check out some of our other delicious options like CURRIED SQUASH SOUP WITH COCONUT, our seriously superior and rich TOMATO SOUP and our SLOW COOKER CORN CHOWDER.

Put healthy into your mug – TANGY CARROT ORANGE SOUP is fab!

PIN ME!Tangy Carrot Orange Soup


3 Responses to “Tangy Carrot Orange Soup”

  1. […] keeping things simple is probably best. Looking to make other easy recipes to go with it? Try our CARROT ORANGE SOUP, our extremely popular CUCUMBER, AVOCADO & FETA SALAD and for something sweet, OMA’S APPLE […]

  2. […] future reference; they’re so delicious, you’ll be making them again and again! Try this tangy CARROT ORANGE SOUP or our CURRIED SQUASH WITH COCONUT – both are simple to make. You can also slow things down a bit […]

  3. […] Well, that’s how we tackled one of your requests on how to make a favourite soup recipe. Looking for more soup ideas? Try this SEAFOOD CHOWDER or this wonderful MINESTRONE. For all the vegans in our midst, how about a zippy, tangy CARROT ORANGE SOUP. […]


Ingredients & Amounts

  • 2 tablespoons of coconut oil
  • ½ a Vidalia onion, finely chopped
  • 2-inch knob of fresh ginger, peeled and roughly chopped
  • 8 carrots, peeled and diced
  • 8 cups of pure vegetable broth
  • salt and pepper to taste
  • 1 cup of freshly squeezed orange juice
  • fresh parsley and orange zest as garnish


  1. Melt coconut oil in a large soup pot on medium-high heat. Add the onions and ginger and sauté until soft and translucent, about 3 minutes.
  2. Add the carrots and vegetable stock. Bring to a boil, then reduce to simmer and cook for 15 minutes.
  3. Remove soup from stove and purée carefully using an immersion or conventional blender. Taste and adjust seasoning with salt and pepper.
  4. Add orange juice, stir and serve garnished with freshly chopped parsley and orange zest if you wish.

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Nik Manojlovich

Nik is the creator, host and brains behind Weekend at the Cottage. He loves sharing his wisdom and experience about the things that interest him most.



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