Tangy Carrot Orange Soup - Weekend at the Cottage

Tangy Carrot Orange Soup

Ingredients

Directions

  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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Tangy Carrot Orange Soup

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Carrot, onion and ginger cooked in a vegetable broth puréed with freshly squeezed orange juice…

  • clock icon
    25 MIN
  • 8 SERVINGS
Tangy Carrot Orange Soup

This TANGY CARROT ORANGE SOUP is so simple to make and enjoy!

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:

INGREDIENTS

Tangy 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!”

Carrots peeled and sliced ready for the pot

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 BROTH

Tangy 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. 

PROCESS

Tangy 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. Try this CURRIED SQUASH SOUP WITH COCONUT, and our seriously superior and rich HOMEMADE TOMATO SOUP.

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

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Tangy Carrot Orange Soup

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Products used in this recipe

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Tangy Carrot Orange Soup

Ingredients

  • 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

Directions

  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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