- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 150 kcal
Quick summary
“The carrot and orange soup combines the earthy sweetness of carrots sautéed in olive oil with the citrus acidity of fresh orange juice. Light, refreshing and nutritious, it is an excellent option for practical and colorful meals.”
What you need to know
- The slow cooking of the carrot in the vegetable broth softens the fibers and concentrates the natural carotenoids of the vegetable.
- Orange juice added after turning off the heat preserves the heat-sensitive vitamin C and the vivid citrus aroma.
- Blending with an immersion blender or regular blender delivers a silky texture and a homogeneous orange hue.
Ingredients
Main
- 500g peeled and chopped carrots
- 1 medium onion, chopped
- 2 tablespoons olive oil
- 1 liter of vegetable broth
- Juice of 2 oranges
- Salt to taste
- Black pepper to taste
- Chopped parsley for garnish
Instructions
Principal
- In a large pot, heat the olive oil and sauté the onion until translucent.
- Add the chopped carrots and sauté for about 5 minutes, stirring constantly.
- Pour the vegetable broth into the pot and let it cook for approximately 20 minutes, or until the carrots are tender.
- Turn off the heat and add the orange juice, mixing well.
- Use a hand mixer or blend in a blender until you get a smooth and homogeneous cream.
- Return the soup to the pot, reheat, and adjust salt and pepper to taste.
- Serve hot, decorating with chopped parsley.
Chef's tips
- Strain the orange juice to retain seeds and fibrous pulp before pouring into the hot broth in the pot.
- Choose sweet and ripe oranges, such as the pear orange or bahia orange, to avoid excessive acidity in the cream.
- Cut the carrots into very thin slices to reduce the boiling time to about 15 to 20 minutes.
Variations
- Add 1 teaspoon of fine orange zest over the finished soup to intensify the citrus perfume.
- Add 1 pinch of cumin powder or ground cilantro during the carrot sauté to bring oriental notes.
- Place 1 tablespoon of toasted black sesame seeds in the bowl to provide visual contrast and crunch.
Substitutions
- The vegetable broth can be replaced by filtered water with bay leaves and fresh celery stalks.
- The olive oil can be swapped for 1 tablespoon of unsalted butter for a richer finish.
- The pear orange can be replaced by freshly squeezed ponkan tangerine keeping the same measure of juice.
How to store
Store in a tightly closed glass container in the refrigerator for up to 3 days. Citrus acidity helps with preservation, but it is advisable to heat only the portion that will be served to maintain the fruit's aromatic balance.
Can it be frozen?
It can be frozen in airtight containers for up to 60 days. When thawing over low heat, stir well with a whisk to reincorporate the aqueous phase and return the velvety homogeneity to the carrot cream.
What to serve with
Pairs very well with thin slices of toasted ciabatta, roasted yuca chips, or cubed fresh Minas cheese. It also goes well with a dark leafy green salad with olive oil or cold mint water.
Frequently asked questions
Can I boil the soup after adding the orange juice?
Avoid prolonged boiling after adding the juice so as not to bitter the broth and not break the citrus vitamins by the heat.
Can I freeze the soup with the orange juice mixed in?
Yes, it freezes very well; just make sure to thaw slowly in the pan over low heat, stirring constantly.
Does the carrot soup taste too acidic because of the orange?
Not if you use sweet table oranges, such as pear oranges; the citric acid only balances the natural sweetness of the root.
How to make the cream even more velvety?
Pass the whipped cream through a fine-mesh sieve before heating again, removing any carrot microfiber.
