Carrot and orange soup

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Prep time:

Cook time:

Serves: 4



  • 1 medium onion peeled and chopped

  • 2 tsp nutmeg

  • 2 tsp paprika

  • 1 large orange juiced and rind kept

  • 1 pinch salt and freshly ground black pepper

  • 1-2 tbsp fresh coriander finely chopped

  • 900g carrot scrubbed and chopped

  • 1l light vegetable stock


  1. Heat the oil in a pan, add the onions, then cover the pan and sweat them for 2-3 minutes.
  2. Peel and chop the carrots finely and add these to the pan. Cover again and sweat the vegetables for a further 10 minutes.
  3. Next add the stock, spices, coriander and the rind and juice of an orange. Bring to the boil and simmer for 40 minutes.
  4. Let the soup cool, then liquidise it thoroughly, making sure it is completely smooth. Season it well with salt and freshly ground black pepper, then return the soup to a clean pan and re-heat it gently.
  5. You can serve this soup garnished with extra coriander or thin slices of orange.

Additional Information

  • Egg Free

  • Nut Free

  • Dairy Free

  • Gluten Free

  • Vegetarian

  • Starter

  • Main Course

  • Soup

  • Low fat

  • Make Ahead

  • Can Freeze

  • carrot

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