Best Carrot And Orange Soup Recipes

MY SPICED BUTTERNUT SQUASH, SWEET POTATO, CARROT AND ORANGE SOUP

Steps:

• If you are using a fresh butternut squash, cut it in half lengthwise and scoop out the seeds. Peel it and cut it into 1-inch chunks.
• Heat the oil in a large soup pot over medium heat. Add the onion and cook until it softens, about 5 minutes. Add the garlic and ginger root and cook until fragrant, about 3 minutes.
• While the onions are cooking, peel and dice the sweet potato and carrots.
• Add the cut vegetables and broth; bring to a boil. Lower heat and cook at a gentle boil until the squash is fork-tender, about 20 minutes (but this depends on the size of your squash cubes).
• Puree the soup in several stages in a blender. For safety's sake, since the soup is hot, do not fill the jar more than about 1/4 full each time, and blend on a low speed, covering the lid with an oven mitt. The soup should be completely smooth and a little thicker than heavy cream.
• Rinse your soup pot to remove any small chunks of food and strain it if you like (I do not strain).
• Heat the soup through again and season to taste with cinnamon, nutmeg, black pepper and salt.
• Add some almond milk, a little at a time, to give soup a creamier consistency. (Instead of almond milk or Almond Breeze, you could probably use soy or rice milk or half and half).
• Just before serving, add about 2-3 teaspoons fresh orange juice (or to taste) to each bowl, if desired; stir to blend into soup.
• This soup tastes fine when it has been reheated. The soup will thicken as it chills, so you may want to add extra spice right at the start, if you know you will be re-heating some later. You will need extra Almond Breeze to thin it out after it has been refrigerated. I have kept it in the fridge for as long as 4 days and it was fine.
• You can sub pumpkin pie spice for the ground spices listed.
• Because the veggies make the broth very flavorful, you can also use half chicken broth and half water (2 cups of each) with good results.

CARROT, FENNEL, AND ORANGE SOUP

Steps:

• In a 3-quart heavy saucepan cook fennel bulb in butter over moderate heat, stirring, until softened and beginning to turn golden. Add carrots and garlic and cook, stirring, 1 minute. Add water and salt and simmer, covered, 20 minutes, or until carrots are very tender.
• In a blender purée mixture in batches with orange juice, sour cream, and salt and pepper to taste until smooth, transferring to another heavy saucepan. Heat soup, stirring, just until heated through (do not let boil).
• Serve soup garnished with chervil leaves or fennel fronds.

BELLA'S CARROT, ORANGE, AND FENNEL SOUP

Steps:

• Heat the olive oil in a soup pot over medium heat, then add the onion, fennel, and a pinch of salt and sauté until golden, about 4 minutes. Stir in the carrots, orange zest, cumin, cinnamon, allspice, red pepper flakes, and 1/4 teaspoon of salt and sauté until well combined. Pour in 1/2 cup of the broth and cook until the liquid is reduced by half.
• Add the remaining 7 1/2 cups broth and another 1/4 teaspoon salt and cook until the carrots are tender, about 20 minutes.
• In a blender, puree the soup in batches until very smooth, each time adding the cooking liquid first and then the carrot mixture. If need be, add additional liquid to reach the desired thickness.
• Return the soup to the pot over low heat, stir in the orange juice, lemon juice, maple syrup, and a pinch of salt, and gently reheat slowly. Do a FASS check. Does it need a squeeze of lemon, a pinch or two of salt, or a drizzle of maple syrup?
• Serve garnished with a drizzle of the Cashew Cream.
• With a little rearranging, you can create a carrot, coconut, and curry soup. Omit the chopped fennel, red pepper flakes, and allspice and add 1 teaspoon of curry powder with the cinnamon and cumin. At the end of the cooking process, stir in 1 cup of coconut milk before blending, then do a FASS check; you'll probably want to add an extra pinch of salt and a squeeze of lime.
• Put liquid ingredients in the blender first, and then add the solids to blend more efficiently. The pressure builds up when blending hot liquids and can blow the lid right off the blender chamber, so always place a dishtowel over the blender lid before you hit the power button to prevent spin art on your kitchen wall (and possibly burns).
• Store in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 2 months.
• (per serving)
• Calories: 215
• Total Fat: 5,5g (0.8g saturated, 3.4g monounsaturated)
• Carbohydrates: 40g
• Protein: 4g
• Fiber: 10g
• Sodium: 405mg

CARROT SOUP WITH ORANGE AND TARRAGON

Steps:

• Melt butter in heavy large pot over medium heat. Add carrots and onion; sauté until onion is soft, about 8 minutes. Add broth; cover and bring to boil. Reduce heat, uncover, and simmer until carrots are tender, about 10 minutes.
• Working in batches, puree soup in blender until very smooth. Return soup to pot. Stir in orange juice, brandy, and chopped tarragon. Simmer 5 minutes for flavors to blend. Season to taste with salt and pepper. Garnish soup with tarragon sprigs and serve.

CARROT, RED LENTIL AND ORANGE SOUP

Steps:

• In a large saucepan heat the oil, then gently fry the onion, bay leaf & celery for 5 minutes to soften them slightly, BUT DO NOT BROWN!
• Add the carrots & cook, stirring for another 2 minutes, until well coated in the onion & celery mixture.
• Stir in the lentils, tomatoes veggie stock, & bring to a boil before turning down the heat, covering & simmering for about 40 minutes, stirring occasionally, until thick & tender.
• Remove from the heat & let stand, covered for 10 minutes, before discarding the bay leaf.
• Stir in the orange juice, the zest & seasoning, then return to the heat & reheat gently until piping hot BUT NOT BOILING!
• To serve, ladel into warmed soup bowls & swirl the surface with a tablespoon of yogurt, then sprinkle a little chopped parsley on top & ENJOY!

ORANGE-SCENTED WINTER SQUASH AND CARROT SOUP

Steps:

• Cut a square piece of cheesecloth to make a bag for spices, herbs and orange peel. Place allspice berries, cardamom cloves, bay leaves, thyme sprigs and strips of orange zest on cheesecloth. Fold two ends over, then roll up the cheesecloth like a burrito and tie tightly with kitchen string.
• Heat olive oil over medium heat in a large, heavy soup pot or Dutch oven and add onion and carrots. Cook, stirring, until tender, about 5 minutes. Add winter squash and garlic and cook, stirring, until the mixture smells fragrant, about 1 minute. Add water or stock, potato, spice bag, and salt to taste and bring to a boil. Reduce heat, cover and simmer 45 minutes to 1 hour, until squash is very tender. Remove spice bag but first press it against side of the pot to extract liquid.
• Using a hand blender, or in batches in a regular blender, purée the soup. If using a regular blender cover the top of the jar with a towel pulled down tight, rather than airtight with the lid. Return to pot and whisk in the orange juice (or additional stock or water). Taste, adjust seasonings, and heat through.
• Toss quinoa with 1 teaspoon of the pistachio oil. Ladle the soup into bowls and top with some of the quinoa. Drizzle a little more oil over each bowl and serve.

CARROT AND ORANGE SOUP - (SILVER PALATE) RECIPE - (3/5)

Steps:

• 1. Melt the butter in a pot. Add the onions, cover and cook over low heat until tender and lightly colored, about 25 minutes. 2. Add carrots and stock and bring to a boil. Reduce heat, cover and simmer until carrots are very tender, about 30 minutes. 3. Pour the soup through a strainer and transfer the solids to the bowl of a food processor fitted with a steel blade. Add 1 cup of the cooking stock and process until smooth. 4. Return puree to the pot and add the orange juice and additional stock, 2 to 3 cups, until soup is of desired consistency. 5. Season to taste with salt and pepper. Add orange zest. Simmer until heated through. Serve immediately.

CHILLED CARROT AND ORANGE SOUP

Steps:

• Cook onion in butter in a 3- to 4-quart heavy saucepan over moderately high heat, stirring, until golden, about 3 minutes. Add carrots, water, salt, pepper, and cloves and simmer, covered, until carrots are very tender, about 15 minutes.
• Purée soup in 3 batches in a blender (use caution when blending hot liquids) until very smooth, about 1 minute, transferring to a bowl. Stir in orange and lemon juices.
• Chill soup, covered, until cold, at least 2 hours.

CARROT AND ORANGE SOUP

Steps:

• Heat the oil and gently sauté the onions, until soft and golden. Add the carrots and fry for a further 1-2 minutes.
• Combine the stock, orange juice, ground coriander, cinnamon. Stir in the wet ingredients and cover. Simmer for 40-50 minutes or until the carrots are tender.
• Liquidize the ingredients to your desired consistency. Season to taste and garnish with the coriander leaf.

DETOX CARROT, ORANGE AND GINGER SOUP

Steps:

• in a medium pot, fry onion, garlic, and ginger in a dash of olive oil until clear.
• add carrots and sweat for 8-10 minutes.
• add stock and bring to a boil.
• simmer until carrots become cooked and tender.
• add in some orange zest and squeeze in all of the juices.
• blend in blender until smooth.
• serve hot or cold.
• enjoy!
• For vegan, use vegetable broth!