Easy Carrot Orange Spring Soup Recipe

Ginger Carrot Soup recipe

Easy Carrot Orange Spring Soup Recipe

Alyssa Reinbolt
Blending to a slightly chunky texture will give this spring soup a casual quality, while a smoother consistency is perfectly suited to an elegant dinner menu. Fresh orange juice is recommended for the best flavor, though frozen orange juice is acceptable. Try substituting tangerine juice for orange.


  • 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.