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Carrot and Orange Soup

This is a quick, easy, healthy and economical soup that tastes great. For the best taste and health value use organic carrots. There are 2 ways if making this soup - the first is quicker and heathier, the second perhaps a little more tasty!


5 big Carrots, approx 500g, diced small
1 large Onion, chopped
600ml boiling water
1 bunch fresh Mint or Coriander (or both) chopped
1 tbsp Orange rind, grated
1 tsp salt and fresh ground Black Pepper
Juice of fresh Orange
Olive oil (for 1st way)

Verision 1:

Bring the water to the boil, add the carrots, onion, mint, orange zest and seasoning.
Lower the heat, cover the pan and cook for 10-15 minutes, until the vegetables are tender.
Remove the mint and (add some of the coriander if using) and blend the soup until smooth. Add the rest of the corriander on to as a garnish when you serve.

Version 2 (This is how I usually make it but it takes a little more time and it's less healthy because of the frying.)

Heat olive oil in a pan adding onion, carrot and seasoning, cook on a med heat for 10 minutes.
Add the water, orange juice and zest and mint, lower the heat, cover the pan and cook for 10-15 minutes,
until the vegetables are tender. Add coriander if using, keeping some back for garnish, and blend the soup until smooth. Serve with chopped Corriander on top.

2 thoughts on “Carrot and Orange Soup”

  • rob

    because you use olive oil it doesnt mean is less healthy. our bodies and specially brains need good oils and olive oil is one of them. thanks for the recipe.

    • Organico

      Hi Rob thanks for your comment. You are completely right that olive oil is healthy, we agree. The 'less healthy' part referred more to the heating of the oil through frying. Many nutritionists consider any form of heating to be harmful to oil and therefore less healthy than not heating oils. Of course, life is all about balance... Hope you enjoy the recipes warm regards Hannah

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