Carrot Soup

Try this bowl of bright sunshine during the chilly, winter months.
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Orange Carrot Soup

Orange Carrot Soup

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  • 2Servings


  • 1/2 chopped onion
  • 1 tbsp EVOO
  • 6 chopped carrots
  • 1/2 tsp coriander
  • 2 cup low-sodium vegetable broth
  • Zest from 1/2 orange
  • Salt and pepper, to taste


  1. In a pot on medium, sauté chopped onion in EVOO until soft, about 8 minutes. Add carrots, coriander and vegetable broth. Bring to a boil, then simmer until carrots are tender, about 15 minutes. Let cool.
  2. Purée, then add juice and zest from orange. Season to taste with salt and pepper. Divide between 2 servings (½ cups each serving).