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Roasted Orange and Carrot Soup 

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This creamy roasted orange and carrot soup recipe is easy, healthy, and comforting, perfect for kids too.

This soup is a game changer because it’s creamy without any added cream! It’s sweet without any added sweetener, and it’s delicious without using any expensive ingredients. Moreover, it’s easy to make and a favorite among kids. Want to know the secret? Instead of boiling everything on the stovetop, I roast the vegetables. Roasting the vegetables works wonders! It brings out the natural sweetness of the carrots, intensifies the flavor of the oranges and results in an incredibly tasty soup.

I enjoy topping mine with a swirl of coconut milk and serving it alongside a slice of toasted sourdough or crusty bread. It’s wonderfully comforting. 

Carrot soup Recipe variations

Why you will love this recipe?

  • You might be delighted to discover that this velvety soup is entirely dairy-free.
  • It’s allergen-friendly, vegan, wholesome, and also very budget-conscious. 
  • All the ingredients are gluten-free, nut-free, and vegan.
  • Plus, it’s delicious and easy to prepare, and the flavors become even more tasty the following day!
Ingredients you will need

Ingredients you will need

Oranges

I roasted orange pieces with the orange zest that I removed with a spoon after roasting. 

Carrots

The smaller you dice the carrots, the quicker they will roast. Buy organic if you can. If you like carrots, you will also enjoy these carrot fries, raw carrot salad, or this nutritious ABC juice.

remove the zest from the roasted quarters with the spoon.

Onions

I used yellow onions for the base of this soup, but white will work too.

Olive oil

or any vegetable oil you have at your disposal

Vegetable stock

I like to buy organic that is free of pesticides and GMOs. I also check that it is free of MSG, natural flavorings, or dehydrated vegetables. 

Why you will love this orange carrot soup?

Seasoning

Salt and pepper

Handful of Thyme and/or parsley

Ginger

Ginger adds the spicy kick. I grated the ginger and added at for a spicy kick

Garlic

Adjust to taste. I used two garlic cloves. You can also roast the garlic with veggies or use garlic powder instead.

Cinnamon stick

You can use cinnamon stick or cinnamon powder

How to make Carrot and Orange Soup

First step: Roast the carrots and oranges in the oven.

Preheat your oven to 400°F (200°C). Peel and cut the carrots into chunks. Spread them out on a baking sheet lined with parchment paper. Cut oranges in quarters and place them on the baking sheet with the carrots. Drizzle with olive oil and sprinkle with salt pepper, and thyme. Roast for 2530 minutes until the carrots are tender and slightly caramelized, and the orange halves are soft. Once the oranges are cool enough to handle, remove the zest from the roasted quarters with the spoon.

Roast the carrots and oranges in the oven.

Second step: Soften the onions and garlic in a pot

Heat a tablespoon of olive oil over medium heat in a large pot. Add chopped onions, minced garlic, freshly grated ginger, cinnamon stick and fresh herbs and simmer until they become soft and translucent about 5-7 minutes. Cook for an additional 1-2 minutes until fragrant.

Soften the onions and garlic in a pot 

Third step: Combine

Add the carrots and oranges to the pot. Pour enough vegetable broth to cover the vegetables. This will be about 4 cups, but adjust as needed. Increase the heat and bring to a boil. Lower the heat, cover and simmer for 10 minutes to bring all flavor combination together.

Taste and adjust with salt and pepper as needed.

Fourth step: Blend to make a smooth soup and serve

Use an immersion blender to pureethe soup until smooth. You can transfer the soup in batches and puree until smooth. Adjust the seasoning to taste and stir in orange juice if the soup is too thick.

You can also use a food processor.

Blend to make a smooth soup and serve 

Carrot soup Recipe variations

This soup is already delicious as it is, but you can still make some changes.

  • Customize the Herbs: If you don’t like thyme or parsley, substitute them with oregano or coriander (cilantro).
  • Switch Up the Spices: You can replace ginger with turmeric or use cumin instead for a different flavor profile.

The orange flavor in this soup is subtle. If you prefer a more pronounced citrus flavor, you can easily enhance it by adding more zest or juice.  But first, blend until smooth before adjusting the seasoning.

This soup tends to be quite thick. If you prefer a thinner consistency, simply stir in additional stock or orange juice after blending.

Roasted Orange and Carrot Soup 

HOw To serve this orange carrot ginger soup?

This aromatic carrot-orange soup makes a delicious appetizer or main meal.

Serve it hot. This bright orange carrot soup with orange looks great in a bowl with sunflower seeds on top. They make a delicious and nutritious garnish.

You can add a swirl of coconut milk or cream for added richness.

Sprinkle with fresh herbs, or a few roasted carrot slices for a beautiful presentation.

How to store and reheat this orange soup?

Once the soup is prepared, allow it to cool completely to room temperature before transferring it to an airtight container. It will stay fresh in the refrigerator for up to 4 days.

To reheat Carrot Orange Soup, warm it on the stovetop over medium heat or heat it in a microwave oven covered, in 1-2 minute intervals, stirring between each, until hot.

If the soup is frozen, thaw it overnight in the fridge or in cold water before reheating. If needed, adjust the consistency with a bit of water or stock.

How to store and reheat soup

Do you need to peel the carrots?

Carrots have thin skin, so when using them in soups or stews, there’s no need to peel them. Skipping the peeling process won’t affect the texture or flavor. Simply wash them and they’re ready to use.

Can you freeze it?

Yes, this soup freezes very well and can be stored for up to 6 months. Let the soup cool first, then transfer it to sealable freezer bags or containers. To reheat, thaw the soup in the refrigerator overnight before heating it up.

roasted orange carrot soup
Yield: 4

Roasted Orange and Carrot Soup

How to make Carrot and Orange Soup

This creamy roasted orange and carrot soup recipe is easy, healthy, and comforting, perfect for kids too.

Prep Time 10 minutes
Cook Time 30 minutes
Additional Time 10 minutes
Total Time 50 minutes

Ingredients

Seasoning

  • 1 handful fresh Thyme
  • 1 handful fresh Parsley
  • 1 piece of fresh Ginger
  • 2 Garlic cloves
  • 1/2 Cinnamon Stick
  • Salt, pepper

Garnish

  • Coconut cream or milk
  • Sunflower Seeds
  • 2 Oranges
  • 700 g Carrots
  • 2 tablespoons Olive Oil
  • 4 small Onions
  • 4 cups Vegetable Broth

Instructions

  1. Preheat your oven to 400°F (200°C). Peel and cut the carrots into chunks. Spread them out on a baking sheet lined with parchment paper. Cut oranges in quarters and place them on the baking sheet with the carrots. Drizzle with olive oil and sprinkle with salt pepper, and thyme. Roast for 25-30 minutes until the carrots are tender and slightly caramelized, and the orange halves are soft. Once the oranges are cool enough to handle, remove the zest from the roasted quarters with the spoon.
  2. Heat a tablespoon of olive oil over medium heat in a large pot. Add chopped onions, minced garlic, freshly grated ginger, cinnamon stick and fresh herbs, and simmer until they become soft and translucent about 5-7 minutes. Cook for an additional 1-2 minutes until fragrant.
  3. Add the carrots and oranges to the pot. Pour enough vegetable broth to cover the vegetables. This will be about 4 cups, but adjust as needed. Increase the heat and bring to a boil. Lower the heat, cover and simmer for 10 minutes to bring all flavor combination together. Taste and adjust with salt and pepper as needed.
  4. Use an immersion blender to puree the soup until smooth. You can transfer the soup in batches and puree until smooth. Adjust the seasoning to taste and stir in orange juice if the soup is too thick. You can also use a food processor.

Notes

This aromatic carrot-orange soup makes a delicious appetizer or main meal.

Serve it hot. This bright orange carrot soup with orange looks great in a bowl with sunflower seeds on top. They make a delicious and nutritious garnish.

For added richness, you can add a swirl of coconut milk or cream.

Sprinkle with fresh herbs, or a few roasted carrot slices for a beautiful presentation.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 331Total Fat: 16gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 5mgSodium: 1647mgCarbohydrates: 45gFiber: 11gSugar: 22gProtein: 9g

Did you make this recipe?

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Vladka Merva on July 3rd, 2024

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