Creamy Carrot Orange Soup

This Creamy Carrot Orange Soup recipe featuring Organic Pure Orange Extract is a quick and easy, and full of flavor. It's the perfect weeknight dinner during the cold winter months. Serve with grilled chicken or serve plain for a meatless treat.

Ingredients

  • 2 tablespoons olive oil
  • 1 pound carrots, ends trimmed and sliced thin
  • 1 medium yellow onion, diced
  • 1 tablespoon grated garlic
  • 1 tablespoon grated ginger
  • 1 tablespoon grated lemongrass
  • 32 ounces vegetable stock
  • 1 can (5.5 ounces) coconut milk
  • 2 teaspoons Nielsen-Massey Organic Pure Orange Extract
  • Minced cilantro, for topping

Directions

In a medium sized soup pot, add olive oil and set over medium high heat. When the oil is hot, add carrots, onion, garlic, ginger, and lemongrass. Sauté for about 5 minutes or until the onion is slightly soft; stir constantly to ensure the garlic does not burn.

Add vegetable stock and bring to a simmer; maintain simmer for about 20 minutes or until the carrots are soft.

Add the hot vegetables, stock and coconut milk to a blender. Puree until smooth.

Pour the soup out of the blender and back into the soup pot. Stir in the orange extract and heat through, if necessary.

Serve with a sprinkle of cilantro on top.

Notes

Depending on the size of  blender, you may need to puree the hot vegetables, stock and coconut milk mixture in two separate batches. You can also use an immersion blender if you prefer that method.

Recipe by Nutmeg Nanny

  • 2 tablespoons olive oil
  • 450 grams carrots, ends trimmed and sliced thin
  • 1 medium yellow onion, diced
  • 1 tablespoon grated garlic
  • 1 tablespoon grated ginger
  • 1 tablespoon grated lemongrass
  • 946 ml vegetable stock
  • 1 can (165 ml) coconut milk
  • 2 teaspoons Nielsen-Massey Organic Pure Orange Extract
  • Minced cilantro, for topping

Directions

In a medium sized soup pot, add olive oil and set over medium high heat. When the oil is hot, add carrots, onion, garlic, ginger, and lemongrass. Sauté for about 5 minutes or until the onion is slightly soft; stir constantly to ensure the garlic does not burn.

Add vegetable stock and bring to a simmer; maintain simmer for about 20 minutes or until the carrots are soft.

Add the hot vegetables, stock and coconut milk to a blender. Puree until smooth.

Pour the soup out of the blender and back into the soup pot. Stir in the orange extract and heat through, if necessary.

Serve with a sprinkle of cilantro on top.

Notes

Depending on the size of  blender, you may need to puree the hot vegetables, stock and coconut milk mixture in two separate batches. You can also use an immersion blender if you prefer that method.

Recipe by Nutmeg Nanny

  • 5 minprep

  • 25 mincook

  • 4servings

This Recipe Uses

Organic Pure Orange Extract 4 oz

Organic Pure Orange Extract