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Carrot Orange Soup

Carrot Orange Soup

A comforting and vibrant soup made with sweet carrots and bright orange juice, perfect for cold weather.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings servings
Course: Main Course
Cuisine: American
Calories: 185
Ingredients Method Notes

Ingredients
  

  • 2 pounds carrots, peeled and chopped
  • 1 cup fresh orange juice
  • 2 tablespoons orange zest
  • 1 large yellow onion, diced
  • 3 garlic cloves, minced
  • 4 cups vegetable broth
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumi
  • Salt to taste
  • ½ teaspoon black pepper
  • ½ cup heavy cream (optional)

Method
 

  1. Heat olive oil in a large pot over medium heat. Add the diced onion and sauté for 5 minutes until softened.
  2. Add minced garlic and grated ginger to the pot. Stir constantly for about 1 minute until fragrant.
  3. Toss in the chopped carrots and ground cumin. Stir everything together and cook for 2-3 minutes.
  4. Pour in the vegetable broth and bring the mixture to a boil. Then, reduce heat and let it simmer for 20-25 minutes.
  5. Remove the pot from heat. Add the fresh orange juice and orange zest. Stir well to combine all the flavors.
  6. Use an immersion blender to puree the Carrot Orange Soup until completely smooth.
  7. Return the soup to low heat. Stir in the heavy cream if using. Season with salt and pepper to taste.
  8. Ladle the Carrot Orange Soup into bowls and serve immediately.

Notes

Use fresh carrots for better flavor. Adjust orange juice based on sweetness of oranges. Store leftovers in airtight containers.