Carrot soup with orange

Carrot soup with orange
  • 1 Kilogram (kg) carrot
  • 1 Piece onion
  • 1 Decilitre (dl) orange juice
  • 2 Decilitre (dl) heavy cream
  • 1 Table spoon (tbsp) sugar, brown
  • 5 Dekagram (dkg) butter
  • 2 Table spoon (tbsp) oil
  • 1 Table spoon (tbsp) thyme
  • 1 Table spoon (tbsp) starch

season: Whenever

occasion: 4Family

origin: International



Carrot is a versatile veggie, here you can try a unique flavour added orange and sugar to the soup. Add a bit of olive oil to a pot and heat it on medium heat. Add onion and garlic and sautee until translucent. Add the chopped carrot and stir. If needed, add a bit more olive oil and season with salt and sugar. Cook for 2-3 minutes and then add the stock. Bring to a boil and then lower the heat. Continue to simmer until the carrots are tender and cooked. Add the orange juice and starch with cream, bring to the boil and then turn off the heat. Serve the soup hot and garnish the top with fresh coriander, chili flakes, olive oil or cooked quinoa as you prefer. If you make it more gravy you may serve as pottage with breaded chicken or fried bacon slices.

Conversion equivalents

Officially, a US Cup is equal to 240 ml or
8 fluid ounces ½ pint or 16 tablespoon.
1 cup of
fluid onces
Fluid - water & milk 240 8.0
Butter 226 8.0
All purpose flour 125 4.4
Confectioners sugar 125 4.4
Cocoa powder 118 4.2
White sugar granulated 200 7.1
Honey, Syrup 340 12.0
Vegetable oil 218 7.7
Table salt 273 9.6
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