Carrot and Orange Soup (dairy free)

Name: Carrot and Orange Soup (dairy free)
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6 servings
Ingredients: 2 tablespoon olive oil; 1 red onion; 2 cloves garlic; 1 teaspoon dried chili flakes; 2 tablespoon honey; 8 carrots; 4 C chicken stock; 1 orange; salt and pepper; fresh cilantro; Yogurt, Sour Cream or Cream

User Reviews

5.0

3 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings
6 servings
Calories
174 kcal
Course
Soup
Cuisine
gluten-free

Carrot and Orange Soup (dairy free)

Elizabeth Reed

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Vibrant, cozy, and super nutritious, my recipe for Carrot and Orange Soup is a welcome diversion from heavy holiday fare. Spiced with garlic and zippy chilli powder, this lusciously creamy bowl of goodness is basically the definition of healthy comfort food.

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Ingredients

Servings

2 tablespoon olive oil
1 red onion finely diced
2 cloves garlic minced
1 teaspoon dried chili flakes or swap in ½ of a fresh chili, minced.
2 tablespoon honey
8 carrots cleaned well and chopped into even chunks
4 C chicken stock
1 orange juiced
salt and pepper to taste

Optional Toppings

fresh cilantro
Yogurt, Sour Cream or Cream

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Instructions

Dice the onions and chop the carrots into even sized chunks.
Add the olive oil and sauté the onions and garlic until softened .
Add the carrots and honey and stir to combine for another minute.
Add the chicken stock and cook on medium heat for 40 mins or until the carrots are tender.
Blend the soup using an immersion blender or food processor until smooth and creamy.
Add the orange juice and simmer for another 5 minutes. Season with salt and pepper to taste.
Garnish as desired and serve!

Notes

This simple carrot orange soup can be made without much difficulty, but I do have a few extra tips to share:
Always keep frozen onions on hand. If you're extra tired, having pre-chopped onions can make all the difference in the world! No need to defrost before using.
Feel free to use frozen carrots, too! To make this an entirely pantry friendly meal, frozen carrots are a great way to go because they are already prepped. You can also opt to use baby carrots, which are similarly sized and small enough for the saucepan.
Dress it up with a little garnish. Take a meal that looks vibrant (albeit plain) to a restaurant worthy dish with a quick drizzle of cream or cold pressed olive oil, some fresh coriander leaves, or a dollop of sour cream or greek yogurt.
Give it time. This orange and carrot soup will taste even better after a night in the fridge.