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Orange Carrot Soup

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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!

Healthy, Bright & Dairy-Free Orange Carrot Soup // FoodNouveau.com

This post contains affiliate links. Full disclosure is at the bottom of the article.


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.

Clementine, Carrot, and Tahini Soup with Spiced Yogurt and Pistachios // FoodNouveau.com

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!

Healthy, Bright & Dairy-Free Orange Carrot Soup // FoodNouveau.com

Savory Citrus Delights Cookbook

Love savory citrus recipes? Then you’ll love my Savory Citrus Delights Cookbook! Discover zesty variations on timeless classics, create colorful, nutritious lunches, and expand your weeknight dinner repertoire with aromatic, creative dishes the whole family will love. Savory Citrus Delights is a 16-recipe downloadable eBook that comes in a handy, “save it everywhere” PDF format! LEARN MORE

Citrus Savory Delights: Easy Bites, Salads, and Meals for Citrus Lovers, an eBook by award-winning author of FoodNouveau.com, Marie Asselin

 
Healthy, Bright & Dairy-Free Orange Carrot Soup // FoodNouveau.com

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!
Prep Time:20 mins
Cook Time:25 mins
Total Time:45 mins
Servings 8 servings
Author Marie Asselin, FoodNouveau.com

Ingredients

For the Orange Carrot Soup

To Serve (optional)

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

Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins

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  1. 5 stars
    Loved this soup! Such a wonderful, bright flavor, and really easy too. The crunch from the pistachios was the perfect contrast.

  2. 5 stars
    Oh my gosh! I have never brought together carrots and oranges before. Your pics are making me drool and that soup looks so inviting.

  3. 5 stars
    your orange carrot soup was a big hit with my family! Thanks for a delicious and easy to make recipe!

  4. 5 stars
    The flavor was so good! I love the thickness and that it was not a thin broth. The citrus flavor is so good!!