This Carrot and Orange Soup is the kind of recipe that feels like a gentle reset – warm, nourishing, and subtly energising. It brings together the earthy sweetness of carrots, the brightness of fresh orange juice, and a gentle kick of ginger to create a smooth, comforting bowl that’s as beautiful as it is delicious. With just a handful of pantry ingredients and minimal prep, it’s a great way to make use of seasonal produce while staying light on effort. The addition of spring onions or leeks and celery gives it a lovely aromatic depth, while the citrus zest lifts the entire flavor profile. Whether you’re easing into a mindful week, looking for a lighter dinner option, or simply want something soothing and wholesome, this soup ticks all the boxes. Plus, it’s naturally vegan, gluten-free, and full of immune-supportive nutrients like beta-carotene and vitamin C. Serve it as is, or pair it with toasted sourdough or a protein-rich side for a balanced meal.
Carrot and Orange Soup
Email Share on FacebookIngredients
- 1 tsp olive oil
- 2 orange carrots peeled and chopped
- 1 spring onion or leek sliced
- ½ stalk celery chopped
- ¼ inch piece ginger peeled and chopped
- 1.5 cups vegetable stock or water
- juice of half orange
- zest of half orange
- salt and pepper to taste
Instructions
- Step 1
- Heat olive oil in a large saucepan or pressure cooker over medium heat. Add chopped carrots, spring onions or leek, celery, and ginger. Sauté for 3–4 minutes until fragrant and slightly softened.
- Step 2
- Pour in the vegetable stock (or water), orange juice, and orange zest. Stir well. Cover and cook until the carrots are completely tender – about 15-20 minutes on the stovetop or 1 whistle in a pressure cooker.
- Step 3
- Allow the soup to cool slightly, then blend until smooth using an immersion blender or regular mixer.
- Step 4
- Return to the pot, season with salt and pepper, and heat through before serving hot.
Nutrition
If you try this recipe, share a photo with #madhavishilpi • I’d love to see your creations on Instagram and Facebook.
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This Carrot and Orange Soup is the kind of recipe that feels like a gentle reset – warm, nourishing, and subtly energising. It brings together the earthy sweetness of carrots, the brightness of fresh orange juice, and a gentle kick of ginger to create a smooth, comforting bowl that’s as beautiful as it is delicious. With just a handful of pantry ingredients and minimal prep, it’s a great way to make use of seasonal produce while staying light on effort. The addition of spring onions or leeks and celery gives it a lovely aromatic depth, while the citrus zest lifts the entire flavor profile. Whether you’re easing into a mindful week, looking for a lighter dinner option, or simply want something soothing and wholesome, this soup ticks all the boxes. Plus, it’s naturally vegan, gluten-free, and full of immune-supportive nutrients like beta-carotene and vitamin C. Serve it as is, or pair it with toasted sourdough or a protein-rich side for a balanced meal.
Carrot and Orange Soup
Email Share on FacebookIngredients
- 1 tsp olive oil
- 2 orange carrots peeled and chopped
- 1 spring onion or leek sliced
- ½ stalk celery chopped
- ¼ inch piece ginger peeled and chopped
- 1.5 cups vegetable stock or water
- juice of half orange
- zest of half orange
- salt and pepper to taste
Instructions
- Step 1
- Heat olive oil in a large saucepan or pressure cooker over medium heat. Add chopped carrots, spring onions or leek, celery, and ginger. Sauté for 3–4 minutes until fragrant and slightly softened.
- Step 2
- Pour in the vegetable stock (or water), orange juice, and orange zest. Stir well. Cover and cook until the carrots are completely tender – about 15-20 minutes on the stovetop or 1 whistle in a pressure cooker.
- Step 3
- Allow the soup to cool slightly, then blend until smooth using an immersion blender or regular mixer.
- Step 4
- Return to the pot, season with salt and pepper, and heat through before serving hot.
Nutrition
If you try this recipe, share a photo with #madhavishilpi • I’d love to see your creations on Instagram and Facebook.
SHARE
