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:
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.
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.
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.
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