Orange-Scented Carrot Soup

Orange-Scented Carrot Soup

Rating: 51

Prep Time: 25 minutes

Cook Time: 20 minutes

Total Time: 45 minutes

Yield: 4 servings

Orange-Scented Carrot Soup


    • 1 tablespoon olive oil
    • 3/4 pound carrots, roughly chopped
    • 1 medium onion, roughly chopped
    • 1 clove garlic, smashed
    • 2 teaspoons finely grated orange zest
    • 2 teaspoons dried oregano
    • 1/4 cup white wine
    • 1 1/2 cups chicken or vegetable stock
    • 1 1/2 cups water
    • Salt and freshly ground black pepper
    • 2 tablespoons light sour cream, divided


  1. In a medium saucepan, heat the olive oil over medium heat. Add the carrots and the onion and sweat until the mixture starts to soften, about 5 minutes. Add the garlic, orange zest and oregano and cook until fragrant, another 1 to 2 minutes. Raise the heat and deglaze the pan with white wine. Add the stock and water. Bring to a boil and reduce to a simmer. Cook until the carrots are tender, about 8 to 10 minutes. Cool the mixture for about 5 minutes before processing.

    Process the soup in a food processor or blender until smooth. Season with salt and pepper, to taste. Pour into serving bowls and swirl in a heaping teaspoon of sour cream before serving.