Carrot and Orange Soup Recipe

Name: Carrot and Orange Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb (450g) carrots, sliced; 1 leek, white and pale green parts only, sliced; 2 tsp olive oil; 1 small baking potato, about 4 oz (115g), peeled and chopped; 1/2 tsp ground coriander; Pinch of ground cumin; 10 fl oz (300ml) orange juice; 2 cups vegetable stock or chicken stock; 1 bay leaf; Salt and freshly ground black pepper; 2 tbsp chopped cilantro, to garnish

Servings: persons

1 lb (450g) carrots, sliced
1 leek, white and pale green parts only, sliced
2 tsp olive oil
1 small baking potato, about 4 oz (115g), peeled and chopped
1/2 tsp ground coriander
Pinch of ground cumin
10 fl oz (300ml) orange juice
2 cups vegetable stock or chicken stock
1 bay leaf
Salt and freshly ground black pepper
2 tbsp chopped cilantro, to garnish

1
Combine the carrots, leek, and oil in a large saucepan and cook over low heat, stirring frequently for 5 minutes, or until the leeks have softened.
2
Stir in the potato, coriander, and cumin.
3
Add the stock, orange juice, and bay leaf and stir well.
4
Increase the heat to high and bring to a boil.
5
Return the heat to low and cover.
6
Simmer about 40 minutes, until the vegetables are very tender.
7
Allow the soup to cool slightly, then transfer to a blender or food processor and process until smooth, working in batches if necessary.
8
Let cool slightly.
9
In batches, puree in a blender with the lid ajar.
10
Return to the saucepan and season with salt and pepper.
11
If the soup is too thick, thin with a little water.
12
Ladle into soup bowls, garnished with the cilantro.
13
Variation:
14
Sweet Potato Soup: Substitute orange-fleshed sweet potatoes for some or all of the carrots.
15
Use apple juice instead of orange juice, and replace the ground coriander and cumin with 1 tsp sweet paprika.

397

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 lb (450g) carrots, sliced, 1 leek, white and pale green parts only, sliced, 2 tsp olive oil, 1 small baking potato, about 4 oz (115g), peeled and chopped, and more.

Yes, Carrot and Orange Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Carrot and Orange Soup

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