This creamy carrot orange soup cooks in just 30 minutes and is full of fall flavor. Made with a few simple ingredients and pureed until smooth it’s the perfect weeknight rush dinner.
This post is sponsored by Nielsen-Massey. All opinions are 100% my own.
I know we have talked about this before BUT we are a HUGE soup household.
We on average eat soup at least once a week and I 100% consider soup a meal.
Those people who think soup is not a meal I just don’t get.
Soup is totally a meal. Even if that soup is creamy and not filled with meat it’s still a meal for me.
I mean, typically I’ll also serve it with a salad or maybe some grilled meat BUT it’s still a meal.
Now, this creamy carrot orange soup isn’t just boring old carrot soup. NOPE!
It’s jazzed up with freshly grated ginger, lemongrass, garlic, coconut milk, and Nielsen-Massey Organic Pure Orange Extract. Also, it’s made with vegetable stock so it’s 100% vegan and vegetarian.
I know at first I was a little hesitant to put orange extract into my soup BUT trust me it works.
I had zero oranges on hand I knew that the fresh citrus flavor would be perfect in the soup.
So, I gave it a whirl and it paid off big time!
In fact, it was such a nice touch that I even wowed my husband who is not a giant fan of carrot-based soups.
Honestly, getting a carrot hater to love carrot soup is just about the best compliment I can get on a recipe.
It’s hard to get adults to love things they think they hate.
This was also my first time using Nielsen-Massey Organic Pure Orange Extract.
Now, you know I’m a HUGE lover of their vanilla extract and their vanilla bean paste but this was my first time using their organic fruit extracts.
I was BLOWN AWAY by how pure and orangey it tasted. I have tasted extracts before that made me gag. Not this one!
Their Organic Pure Orange Extract is made from fresh and juicy Florida orange oil mixed with sweet West Indies orange oil.
It’s perfect in this savory creamy carrot orange soup and I know it will be the perfect addition to my chocolate orange gingerbread cake.
If you’re not familiar with Nielsen-Massey (which you should be because I use their products all the time and have worked with them on my grapefruit campari rose water cocktail, vanilla bean pickled strawberries, vanilla peach bourbon milkshake and my vanilla sweet potato casserole) you’ll love that they are family owned and that all their products are all-natural, GMO-free, certified gluten-free, certified Kosher and allergen-free.
PLUS their all-new organic pure extracts taste just as great as their classic extracts except they are made with certified organic ingredients.
Now, if you’re wondering how I got my smooth so creamy, and dreamy I’m going to let you into a little secret.
Invest in a high-quality blender!
I used my high-speed blender to whiz this up and it was so velvety smooth I wanted to cry.
Ok, that’s being a bit dramatic but it was crazy smooth and it made me super happy.
There is nothing better than a creamy smooth soup.
To serve I just sprinkled on a little cilantro and called it a meal. I also think this would be great with a dollop of plain Greek yogurt on top.
More soup recipes
- Instant Pot Butternut Squash Soup
- Creamy Red Lentil Carrot Soup
- Instant Pot Broccoli Cheddar Soup
- Cream of Roasted Asparagus Soup
Creamy Carrot Orange Soup
Ingredients
- 2 tablespoons olive oil
- 1 pound 450g carrots, ends trimmed and sliced thin
- 1 medium yellow onion diced
- 1 tablespoon grated garlic
- 1 tablespoon grated ginger
- 1 tablespoon grated lemongrass
- 32 ounces 920g vegetable stock
- 1 can 5.5 ounce/165g coconut milk
- 2 teaspoons Pure Orange Extract
- Minced cilantro for topping
Instructions
- In a medium-sized soup pot, add olive oil and set over medium-high heat.
- When the oil is hot, add the carrots, onion, garlic, ginger, and lemongrass. Saute for about 5 minutes or until the onion is slightly soft. Stir the mixture as you don’t want the garlic to burn.
- Add in the vegetable stock and bring the soup to a simmer.
- Simmer for about 20 minutes or until the carrots are soft.
- Add the hot vegetables and the stock to a blender and add the coconut milk.
- Puree until smooth. If your blender is not large enough to hold the entire mixture without being too close to the top, do this in 2 steps. You don’t want to risk the blender being overfilled. You can also use an immersion blender if you prefer that method.
- Pour the soup out of the blender and back into your soup pot.
- Stir in the orange extract and heat through, if necessary.
- Serve with a sprinkle of cilantro on top.