carrot and orange soup

April 2, 2015


an easy and tasty soup! and, like the beetroot one, very colorful.

soup is really something we love at home: it can be hot or cold, a starter, a main dish or even a dessert. you have endless possibilities to adapt it. and it's generally very easy to make: put everything in a saucepan, then everything in a blender!

this carrot and orange soup is perfect for a spring or summer buffet outside, when it's warm and sunny. It's cold, light, fresh and the combination of orange and carrot is delish.

we hope you'll enjoy it!


serving 5-6:


500 g carrots

1 onion

1 orange (juice + skin)

1 tsp turmeric

1 liter vegetable stock

25 cl liquid cream

a pinch of pepper


peal and slice the onion and the carrots.

using a peeler, peal 4 strips of rind from the orange, then juice it.

in a large saucepan, add the onion, carrots, turmeric, orange juice and rind, the liter of stock and the liquid cream. add the pepper.

bring to boil, reduce the heat and leave to simmer for 30 minutes (the carrots should be tender).

remove orange rind.

mix the mixture in a blender until smooth.

taste and adjust the seasoning if needed.


piece of advice:

  • this soup can be served hot or cold. if you want it cold, refrigerate for at least 2 hours before serving

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