Citrus carrot soup is an easy dish to prepare that the whole family will love. Kids will especially enjoy it as the sweetness of the carrots with the juice of the orange makes for a soup that is kid-friendly while still being a healthy choice.
The Citrus Carrot Soup Recipe You Need To Try
I don't know about you, but my husband and daughter are not big fans of vegetables. When I prepare things for them, I have to find the best way to get them to eat healthier is by either hiding the vegetables in something else or making it super fun. The orange color of this soup is the later of these two. Paired with the grilled cheese croutons from my roasted heirloom tomato soup recipe, it's a delicious lunch that's nutritious and flavorful that they both love.
All About Carrots: The Star of Vegetables Great To Eat in Spring
Carrots are a popular vegetable, usually added to soups and stews. They are even more delicious in their starring role in two healthy spring soups with ginger and orange.
Carrots, fennel, parsnips, and the plant Queen Anne’s lace all belong to the same botanical family of Umbelliferae. The carrot, Daucus carota, is a familiar and economical root vegetable that is available fresh year-round. Carrots are native to the area now known as Afghanistan, and the wild and cultivated varieties have probably been harvested for over 2,000 years.
If the lacy green carrot tops look fresh the the carrot is as well. Choose straight, unbroken carrots that are uniform in a small-medium size. Large carrots can be woody (meaning tough to consume) and crooked carrots can be difficult to peel off the outer layer.
Carrots keep well for 7-10 days in the refrigerator. Remove the carrot tops which can rob nutrition and moisture, and store the roots in a plastic bag in the crisper drawer.
Carrots are an excellent source of beta carotine. They also contain folacin and fiber. To retain more nutrition, scrub rather than peel carrots. One average raw carrot is only 30 calories!
The reason you puree a soup is for a uniform texture and a way to meld all the flavors together. If you use a hand-held blender right in the saucepan, it makes for an easy cleanup. If you don't have a hand held blender, you can use a regular blender and then pour it back into the saucepan to finish cooking.
You have a few options when it comes to storing leftover soup. You can either transfer the soup into an air tight container and refrigerate it for up to 3 days or freeze it with at least 1 inch of space between the soup and the lid. The reason for the space is to allow for the liquid to expand when it's frozen.
How To Make Carrot Orange Soup
This is an incredibly simple recipe that even a beginner that is just learning the basics of cooking can master easily. It starts with a simple saute of the carrots and onions, then adding in the broth and the thyme. After you puree the soup, add in the orange juice and reheat it before serving.
*Points were accurate at the time of posting, but nutrition can vary from brand to brand.
Consult your app to ensure accuracy for yourself.*
- 2 Tbsp olive oil
- 3 cups sliced carrots
- 1 medium onion, diced
- 4 cups chicken broth
- 1 Tbsp fresh lemon thyme leaves or 1 tsp dried
- 1 cup freshly squeezed orange juice
- Salt and freshly ground pepper to taste
- Few sprigs of fresh parsley, chopped
- In a large saucepan over medium-low heat, warm oil. Add sliced carrots and onions, cover and cook till softened, about 7 to 8 minutes, stirring occasionally.
- Add chicken broth and fresh or dried thyme. Bring to a boil over high heat.
- Lower heat, cover and simmer for 15-20 min or until carrots are tender.
- Let cool slightly and puree. Add orange juice and gently reheat.
Optional: Before serving, top each bowl with a dollop of plain non fat greek yogurt or non fat sour cream and sprinkle with chopped fresh parsley.
Season to taste with salt and pepper.
Nutrition InformationServing Size 1 grams
Amount Per Serving Unsaturated Fat 0g
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