Carrot-Orange Soup

Submitted 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 ."

 

• Ready In: 11hrs 15mins
• Ingredients: 7
• Serves: 6-8

ingredients

• 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)
• 3⁄4 cup orange juice
• 1⁄2 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.

Reviews

[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.

 

[Amber of AZ]

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

 

[Monique 2]

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

 

[littleunagi]

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.

 

[Avocato]

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.