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Carrot & Orange Soup

Serves 4 - 6

This sweet/savoury, velvety soup can be served hot, but tastes even better well chilled on a warm day. It may seem odd to think of soup as a cold dish, but chilled fruit soups are a well loved tradition in many Eastern European countries.

Once made, the soup can be kept in the fridge and makes an easy first course for a summer lunch or supper. Alternatively, pour it into a flask and take it to work, or on a picnic when the weather is hot.


  • 1 onion, peeled and sliced
  • 500g carrots, peeled and sliced
  • 25g butter or plant based alternative
  • 900ml chicken or vegetable stock
  • Pinch of sugar
  • Black pepper
  • 1 orange, unwaxed if possible
  • Juice of 4 oranges, or 300ml fresh orange juice
  • Salt to taste
  • 1 teaspoon lemon juice
  • 150ml single cream, or plant based alternative


  • Melt the butter in a large pan, and add the onions and carrots.
  • Over a very low heat cook them for about 10 minutes, without browning them.
  • Add the stock sugar and pepper and bring to the boil.
  • Then cover the pan and simmer over a low heat until the carrots are really soft – up to 1 hour.
  • Allow the soup to cool slightly, then blend till completely smooth, using a liquidiser or stick blender.
  • Finely grate the zest of the unwaxed orange and stir into the soup along with the juice of 4 oranges.
  • If you are serving the soup cold, allow it to cool and then chill in the fridge for several hours.
  • Taste; you may want to add more salt and sugar, as the coldness numbs the palate slightly.
  • A squeeze of lemon juice will balance the sweetness if necessary.
  • Serve with a swirl of single cream.

Posted in Erika’s Kitchen on Jul 01, 2023