Include in Print View:

Spiced Carrot & Orange Soup

Spiced Carrot & Orange Soup recipe image
This Spiced Carrot & Orange Soup is a vibrant celebration of sweet and savory flavors, perfect for chilly evenings. The base of tender carrots simmers with onions, celery, and a blend of warming spices like cumin, coriander, and ginger, creating a deeply aromatic broth. Fresh orange juice adds a bright acidity that cuts through the richness, while a splash of white wine enhances the complexity. For texture and visual appeal, a portion of the carrots is reserved and steamed separately to provide a crisp-tender contrast to the silky smooth puree. Finished with creamy soymilk and fresh herbs, this vegan soup is comforting yet elegant. It makes an excellent starter for holiday dinners or a light, nutritious main course on its own.
Cooking Method: , , ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 8
Calories: 300.9
Dietary: Gluten-free, Vegetarian
Description
This Spiced Carrot & Orange Soup is a vibrant celebration of sweet and savory flavors, perfect for chilly evenings. The base of tender carrots simmers with onions, celery, and a blend of warming spices like cumin, coriander, and ginger, creating a deeply aromatic broth. Fresh orange juice adds a bright acidity that cuts through the richness, while a splash of white wine enhances the complexity. For texture and visual appeal, a portion of the carrots is reserved and steamed separately to provide a crisp-tender contrast to the silky smooth puree. Finished with creamy soymilk and fresh herbs, this vegan soup is comforting yet elegant. It makes an excellent starter for holiday dinners or a light, nutritious main course on its own.
Ingredients
  • 2 pound Carrots, thinly sliced
  • 2 tablespoon Peanut oil
  • 2 cup Chopped onions
  • 2 lg Celery stalks, diced
  • 4 cup Water
  • 1 1/2 cup Fresh orange juice
  • 1/4 cup Dry white wine
  • 1 teaspoon Cumin, coriander, ginger
  • 1/2 teaspoon Nutmeg
  • 1 cup Soymilk
Directions
  1. 1
    Separate 1/2 pound of the sliced carrots and set them aside for garnish.
  2. 2
    Heat peanut oil in a large soup pot over medium heat.
  3. 3
    Add onions and celery to the pot and saut until golden brown and tender.
  4. 4
    Add the remaining carrots, water, orange juice, wine, and all spices to the pot.
  5. 5
    Bring the mixture to a boil, then cover and reduce heat to simmer until the vegetables are completely tender.
  6. 6
    Remove from heat and puree the soup until smooth using a blender or immersion blender.
  7. 7
    Return the soup to low heat and stir in enough soymilk to achieve a medium-thick consistency.
  8. 8
    Season with salt and pepper to taste, then let the soup stand for several hours to allow flavors to meld.
  9. 9
    Steam the reserved carrots until they are tender-crisp.
  10. 10
    Just before serving, stir the steamed carrots, freshly minced parsley, and minced scallions into the hot soup.
  11. 11
    Serve immediately while hot.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 300.9kcal
% Daily Value *
Total Fat 9.4g15%
Saturated Fat 1.9g10%
Cholesterol 1.2mg1%
Sodium 205.2mg9%
Total Carbohydrate 49.5g17%
Dietary Fiber 9.7g39%
Sugars 27.1g
Protein 6.7g14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

This soup improves in flavor if made a day ahead and refrigerated. Reheat gently on the stove before serving.

If you prefer a smoother texture, you can blend the steamed carrot garnish into the soup as well, though the contrast of textures is traditional.

For a non-alcoholic version, substitute the white wine with additional water or vegetable broth.

Freshly grated nutmeg provides a more potent flavor than pre-ground.

Keywords: carrot, orange, vegan, vegetarian, spiced, soup, ginger, cumin, coriander, nutmeg, soymilk, christmas, winter, comfort food, healthy, dinner, appetizer, gluten-free, plant-based, holiday
Read it online: https://www.chefs-mate.com/recipe/spiced-carrot-orange-soup/