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+ servings
Child Grabbing Bowl of Carrot and Orange Soup

Carrot and Orange Soup

Carrot and orange combine beautifully in this smooth and tasty soup.
Course Lunch / Soup
Cuisine Western
Keyword Carrot and Orange Soup, Carrot Soup
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4
Calories 151kcal


  • 1 tbsp Olive Oil
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 8 (900g / 2lb) Medium / Large Carrots, chopped
  • 1 Orange, zest and juice of
  • 1 litre (4 cups) Vegetable or Chicken Stock
  • 1 Bay Leaf


  • In a large, soup pan or Dutch oven, heat the olive oil over medium /low heat. Add the onions and garlic, reduce to low, and cook until soft, about 10 minutes, stirring occasionally.
  • Add the carrots and orange zest. Continue to stir for a further 2-3 minutes.
  • Add the stock and bay leaf, bring to the boil and allow to simmer (lid on) for approx. 30 mins.
  • Blend and then stir through the orange juice.


Nutritional Information is a ROUGH guide only, calculated using an online nutrition calculator. 


Calories: 151kcal | Carbohydrates: 28g | Protein: 2g | Fat: 4g | Sodium: 157mg | Potassium: 819mg | Fiber: 7g | Sugar: 14g | Vitamin A: 37660IU | Vitamin C: 33.2mg | Calcium: 96mg | Iron: 0.7mg