Carrot-Orange Soup

I like to make this soup as a starter when I have guests. It can easily be made in advance, but only add creme fraiche, orange juice, and orange zest right before serving.

Prep Time:
25 mins
Cook Time:
25 mins
Total Time:
50 mins
6 servings


  • ¼ cup unsalted butter

  • 4 cups peeled and sliced carrots

  • 3 onions, chopped

  • 1 (1/2 inch) piece minced fresh ginger root

  • 2 teaspoons all-purpose flour

  • 5 cups vegetable broth

  • sea salt and ground white pepper to taste

  • 2 organic oranges

  • 6 tablespoons creme fraiche

  • 1 tablespoon chopped pistachio nuts


  1. Melt butter in a large pot over medium heat and cook carrots, onions, and ginger until softened, about 5 minutes. Dust with flour and cook and stir for 2 minutes. Add broth, cover, and simmer until carrots are soft, 15 to 20 minutes. Season with sea salt and white pepper.

  2. Puree carrot soup with an immersion blender until smooth.

  3. Zest 1 orange until you get about 1 teaspoon zest. Juice both oranges.

  4. Stir orange juice and creme fraiche into the soup and heat over medium-low heat, but do not boil. Stir in orange zest and season with salt and pepper. Sprinkle with pistachios.

Nutrition Facts (per serving)

241 Calories
15g Fat
26g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 241
% Daily Value *
Total Fat 15g 19%
Saturated Fat 9g 43%
Cholesterol 41mg 14%
Sodium 515mg 22%
Total Carbohydrate 26g 9%
Dietary Fiber 6g 20%
Total Sugars 13g
Protein 4g
Vitamin C 19mg 94%
Calcium 80mg 6%
Iron 2mg 8%
Potassium 488mg 10%

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

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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