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Orange Carrot Soup
Orange Carrot Soup
This citrusy, vitamin-packed Orange Carrot Soup brightens up the gloomiest winter days. The easy topping of pistachio, sesame, and coriander leaves adds crunch and color!
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When wooden clementine crates arrive at my local market, I know two things are right around the corner: winter and citrus season! In my mind, both go hand in hand, in more ways than one. Citrus fruits have long been my secret weapon against winter blues; the coldest, darkest day is no match for the uplifting power of citrus fruits. Feeling down or sleepy? Just peel a clementine and feel your senses instantly wake up to the tiny fruit’s incredible aroma filling the room.
We go through countless clementine crates over the cold season not only because we eat them as a snack every day but also because I just love to cook and bake with them. I find that clementines translate really well in prepared dishes because their flavor and aroma are so concentrated and powerful. I love to use them in sweet things, such as cookies, cupcakes, French macarons, and sweet condiments, but lately, I’ve been using them in savory dishes more and more. Clementines are a great substitute for classic oranges: I find they add more aroma and complexity to dishes, both sweet and savory.
Of course, you can make this bright Orange Carrot Soup even if you can’t get your hands on clementines—oranges are in the recipe title, after all! This super creamy, dairy-free Orange Carrot Soup uses tons of carrots to provide you with a wintertime vitamin boost, oranges (or clementines!) for a bright flavor uplift, and tahini for a nutty, rich creaminess. I think soups are always more interesting with toppings, so I like to serve this soup sprinkled with pistachios, sesame seeds to echo the flavor of the tahini, and some fresh coriander leaves. You can of course forgo the garnishes, or quite simply use whichever fresh herbs and crunchy things you have on hand.
This Orange Carrot Soup freezes really well so you might as well make a double or triple batch and enjoy it all through the cold season!
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Orange Carrot Soup
Ingredients
For the Orange Carrot Soup
- 1 tbsp extra-virgin olive oil
- 1 onion, peeled and chopped
- 2 cloves garlic, peeled and chopped
- 1 tsp ground coriander
- ½ tsp ground turmeric
- 2 lb carrots, peeled and chopped
- 4 cups vegetable stock
- 1 tsp kosher salt
- 1 Navel orange, zested, then peeled and chopped (see note)
- ¼ cup tahini (ground sesame paste)
To Serve (optional)
- Crushed pistachios
- Toasted sesame seeds
- Fresh coriander leaves
Instructions
- For the Orange Carrot Soup: In a large pot set over medium heat, add the olive oil and onion and cook, stirring, until the onion is translucent, about 3 minutes. Add the garlic, coriander, and turmeric, stir and cook until fragrant, about 1 minute. Add the carrots, vegetable stock, and salt, then increase the heat and bring to a boil. Lower the heat, half-cover, and simmer for 25 minutes, or until the carrots are very soft.
- Add the orange zest and pieces and the tahini to the pot. Transfer the mixture to a blender to process until completely smooth, or use a stick blender to process the soup straight in the pot. Taste and adjust the seasoning, if needed.
- SERVING: Generously garnish each serving with crushed pistachios, toasted sesame seeds, and fresh coriander leaves.
- STORAGE: Store the soup in airtight containers. Refrigerate for up to a week, or freeze for up to three months.
- NOTE: You can substitute clementines, tangerines, or mandarins for the oranges. Simply gather about 1 tbsp (15 ml) zest and 1 cup (250 ml) chopped flesh from the citrus of your choice and use as indicated in the recipe.
Did you make this?
Tell me how you liked it! Leave a comment or take a picture and tag it with @foodnouveau on Instagram.
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Author: Marie Asselin
Loved this soup! Such a wonderful, bright flavor, and really easy too. The crunch from the pistachios was the perfect contrast.
I love to pile on toppings over this soup! They make it even more delicious and interesting.
I love the vibrant color of this soup! It was so flavorful and bright and the tahini gave it a creamy texture. Delicious.
That touch of tahini is everything!
I’ve always wanted to make a recipe with clementines. I love all the flavor combination, especially with the ground coriander.
The incredible aroma of clementines is so good in so many dishes. It really comes through in this soup!
I love making vegetable soups all winter and this orange carrot soup is fabulous! I love the creaminess from the tahini.
Happy you loved this bright, colorful soup, Brianna!
Oh my gosh! I have never brought together carrots and oranges before. Your pics are making me drool and that soup looks so inviting.
These two colorful ingredients go so well together, when you taste it, it really makes sense!
I love the combination of carrots and citrus in this soup. Perfect for light lunches or a side with a sandwich or salad.
It’s the kind of lunch that brightens your day!
My whole family loved this refreshing soup! It had a great texture and delicious flavor.
Thanks Amy, happy your family loved the soup!
WOW! The flavors in this. Sweet and savory. I love it. It turns out so delicious and beautiful.
The aromas of this soup are just mouthwatering!
your orange carrot soup was a big hit with my family! Thanks for a delicious and easy to make recipe!
Happy your family loved the soup, Dennis. It’s a crowd-pleasing one!
The flavor was so good! I love the thickness and that it was not a thin broth. The citrus flavor is so good!!
Oh yes I love my veggie soups thick and hearty! That texture also makes it easy to garnish the soup with tons of toppings, which makes it even better 😍