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Vibrant Orange and Carrot Soup

This brightly colored soup is easy to make and very tasty. The recipe is kept simple so all the focus is on the main ingredients which are the carrot and the orange. You need cooked carrots for this recipe so you can microwave or boil them beforehand unless you are working with leftover cooked carrots. 

Use fresh orange juice for the best results. Carrot and orange soup is a popular dish, and one which you will often find on restaurant menus. Homemade soups are always good and this recipe is suitable for any level of cook, from beginners upwards.

Carrots and orange both offer a natural sweetness white the chicken stock and onion balance everything out with their savory tastes. The onion is cooked first until it is golden brown, then all the rest of the ingredients go into the mixture and everything is pureed. 

The soup becomes smooth and velvety. Stir in some sour cream before stirring for a luxurious texture. Whipping cream or plain yogurt would also work.

Enjoy a bowlful of this before any kind of main dish. Perhaps you are cooking a chicken or turkey, in which case this would make a nice appetizer. The color is festive and appetizing, and the flavor of this soup appeals to all ages. 

If you have a big batch of carrots and you are wondering what to do with them, try this. If you are serving vegetarians, simply swap the chicken broth for vegetable broth. The color of the soup will be a bit darker but the flavor will be just as good.


      • 1 lb peeled, sliced, cooked carrots
      • 1 chopped onion
      • 2 tablespoons butter
      • ½ cup orange juice
      • 2 cups chicken stock
      • ¼ teaspoon ground nutmeg
      • ¼ cup sour cream
      • Salt and black pepper, to taste
      • Fresh parsley sprigs and orange slices, for garnish


        1. Sauté the onion in the butter until tender.
        2. Put the chicken stock in a pot with the carrots and onions.
        3. Add the orange juice and bring to a simmer.
        4. Puree the soup in the blender or food processor until very smooth.
        5. Season to taste with salt and black pepper, then return to the pot.
        6. Stir in the nutmeg.
        7. Bring the soup to a boil, stirring often.
        8. Stir in the sour cream and serve garnished with orange slices and parsley.

      • Preparation time: 15 minute(s)
      • Cooking time: 20 minute(s)
      • Number of servings (yield): 2

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