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Just a hint of orange is all you can taste of the juice. Very nice. I believe I'll use 1/2 cup of onion next time. IT’S A KEEPER.

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Charlotte J February 07, 2002

This soup is really creamy and hearty. Another keeper to add to my collection. Thank you for sharing.

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Amber of AZ November 12, 2001

I really wanted to like this one. I did enjoy the first couple of bites, having never tasted Carrot soup before the flavor was interesting. But after the first couple of bites the onion got to be overwhelming. I didn't use a full onion and even some out during the last couple of hours of cooking but it was still too much. The last of the orange juice was very mild.

I won't be making this again. The flavor was just not to my taste.

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Monique #2 August 14, 2012

This was easy and tasty. I made some modifications that included: frying the onion in a little butter with some fresh dill and then adding to the crockpot along with the other ingredients. This softens the taste of the onion. I also substituted I cup of the stock with a 1/2 cup of water and a 1/2 cup of white wine. When serving, I swirled some plain yogurt in each bowl along some chopped fresh dill-- both added color and a nice fresh flavor. Dill works very well with carrots, particulalry when it is fresh.

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littleunagi May 14, 2009

This is a surprisingly good soup. I am not wild about carrot soup ever -- and the family and I are wild about this!!! I've made it 3 times in the last month and my sweetie has asked me to make double batches. The orange juice is really important (though I once subbed tangerine juice which was great). I also added dried orange peel into the pot (it gets blended so don't worry about the consistency). Instead of cream, I used a cup of plain yogurt -- very yummy, less calories, more tangy. I also used more ginger (2x or 3x as much), a few stalks of celery, and garlic. Dress it up at the end with cinnamon, nutmeg, clove or allspice (or combos), and add some of those to the soup as well (after the blending, near the end). I also serve it with a dollop of yogurt. Such a good winter soup -- a new regular with lots of flavor and lots of health.

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Avocato February 08, 2009

We really liked this recipe. The only change I made was to use evaporated milk instead of cream. Thanx for sharing!

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Lisa Gay September 29, 2008

Luscious soup. I made it in a slow cooker in 6-hours. I added a tsp of orange zest and some grated nutmeg. And stirred in sour cream, because I didn't have whipping cream. A dusting of fresh nutmeg in each bowl took this soup almost to gourmet status. This was wonderful. Thanks Mary.

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Kathy228 December 23, 2007

Sorry, but I found this had too much onion and was still kind of bland for me. I didn't add ginger and used half-and-half plus lemon yogurt for the whipping cream.

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db8_girl March 09, 2007

This was so easy to make, and the end result very good. I was able to make the recipe pretty much as written...for some reason, my cooking time on the carrots was MUCH longer than stated, "on high", but that was no problem as I was using a lazy Saturday to make it...just turned into Sunday soup instead of Saturday soup. I didn't have fresh ginger, so I used powdered in the beginning as well as at the end. Speaking of the end, it defintely needed "something" for us. I added allspice (no nutmeg on hand), more ginger, and a bunch of fresh ground black pepper. Very comforting and VERY carroty! Anyone who doesn't just love the flavor of carrots should move onto another soup. For me, delish, thanks!

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windy_moon January 28, 2007

This is a very good recipe. although I didn't have a slow coocker I've made it in a regular saucepan, and it came out wonderful. I did add nutmeg as suggested by Kydd.

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Tal #2 December 17, 2005
Carrot-Orange Soup