Carrot-Orange Soup

READY IN: 11hrs 15mins
Recipe by Mary McKeough

A delicious, incredibly easy, elegant, and very nutritious soup. Can serve hot or cold. I make it weekly. Original recipe comes from Best Slow Cooker Recipes in Canada .

Top Review by Charlotte J

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.

Ingredients Nutrition

  • 5 cups sliced and skinned carrots
  • 1 medium onion, chopped finely
  • 3 cups low sodium chicken broth or 3 cups low sodium vegetable broth
  • 2 teaspoons grated fresh ginger (optional)
  • 34 cup orange juice
  • 12 cup whipping cream
  • salt and pepper

Directions

  1. Skin and cut into 1/4 inch rounds approximately 5 cups of carrots.
  2. Add to Slow Cooker.
  3. NOTE: a food processor can really speed the chopping in this recipe.
  4. Chop one onion finely and add to Cooker.
  5. Add broth and orange juice.
  6. Add optional ginger if desired- makes soup tangy.
  7. Heat on low for 10-11 hours or high for 4-6 hours.
  8. When carrots are tender, blend to a smooth consistency.
  9. Add whipping cream, s and stir until creamy.
  10. NOTE: Excellent first course or lunch with salad and roll.

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