Carrot & Orange Soup with Cilantro
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Built by the community using carrot, orange, cilantro
A vibrant, naturally sweet soup with a bright citrus lift and fresh herby finish. Simple, nourishing, and full of colour — this is the kind of bowl that feels like sunshine.
Cooking Ability Level
Prep
10 mins
Cook
30 mins
Serves
4
Difficulty
Easy
Budget
Cheap
Calories
120
Ingredients
- 4 medium carrots, peeled and roughly chopped into chunks
- 2 oranges — juice of both, zest of one
- 1 small handful fresh cilantro, leaves picked and stalks finely chopped (kept separate)
- 1 medium onion, roughly chopped
- 2 cloves garlic, roughly chopped
- 1 tsp ground cumin
- 750ml vegetable stock
- 1 tbsp olive oil
- Salt and black pepper to taste
1. Heat the olive oil in a large saucepan over medium heat. Add the onion and cilantro stalks and cook for 5–6 minutes, stirring occasionally, until softened and lightly golden.
2. Add the garlic and cumin and cook for another minute until fragrant.
3. Add the carrot chunks and stir to coat in the spiced oil. Cook for 2 minutes.
4. Pour in the vegetable stock and bring to a boil. Reduce the heat, cover, and simmer for 20–25 minutes until the carrots are completely tender.
5. Remove from the heat. Add the orange juice and zest, then blend until smooth using a stick blender or by carefully transferring to a standing blender in batches.
6. Taste and season generously with salt and black pepper. If the soup feels too thick, loosen with a splash more stock or water.
7. Ladle into bowls and finish with a scatter of fresh cilantro leaves and a small drizzle of olive oil.
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Nutrition per Serving
120
Calories
2g
Protein
18g
Carbs
4g
Fat