Carrot Orange Soup

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Carrot Orange Soup

Yield: 4 servings


  • 2 Tbs butter
  • 2 Tbs safflower oil
  • 2 cups yellow onions, finely diced
  • 12 large carrots, (about 1.5 lbs) peeled and chopped
  • 4 cups chicken stock
  • 1 cup orange juice, freshly squeezed
  • Salt and pepper
  • Grated orange zest
  • fresh dill, minced


Combine butter, oil and onions in a soup pot and   cook until the onions are soft. Add carrots and chicken stock and bring to a slow boil. Reduce the  heat, cover and simmer for about 1/2 hour or until carrots are tender. Strain the soup reserving both the solids and the broth. Purée the solids in a food processor with 1 cup of the broth until smooth. Return the purée to the pot and add the orange juice and enough of the remaining stock until you get the desired soup-like consistency. Season to your taste and serve with a pinch of the  zest and dill on top.



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