Carrot and Orange Soup

Carrots make the best soup ever! And the addition of orange zest and juice in this recipe gives this classic soup a nice twist, delicious!

Ingredients: (serves 6)

  • 1 tbsp olive oil
  • 1 large onion
  • 8 large carrots
  • 1 orange (all the juice and half the zest)
  • 1.5 ┬álitres vegetable stock (I like Marigold Bouillon)


  1. Peel the onion and cut into small chunks. Peel the carrots, cut the ends off and slice.
  2. Heat the oil in a saucepan over a medium heat, add the onion and fry for 10 minutes. Stir the onion regularly. Using a cheese grater, grate the zest off the orange into the pan and add in the carrots. Fry for 10 more minutes, stirring occasionally.
  3. Add the stock and bring to the boil, turn down the heat, stir, then put the lid back on and simmer gently for 30-45 minutes, test that the carrots are soft with a knife or skewer. Turn off the heat. Using a handheld blender, blend until it is smooth.
  4. Add the orange juice to the soup and mix well.
  5. Add a pinch of black pepper and a swirl of creme fraiche to serve.

My name is Caroline Sutton and I'm a wife and mother of 3 children, passionate about food, keeping me and my family healthy, gorgeous interiors and shopping! I have a degree in Biochemistry and Pharmacology and continue to be interested in the science behind diet and drugs. I also have a Diploma and City and Guilds in Interior Design and for the last 17 years have run a property company which develops, redevelops and manages rental properties: Sunlight Properties Ltd.

Posted in Food, Recipes, Soup Tagged with: , ,

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