Last Updated on November 11, 2020 by Slow The Cook Down
Easy to make in one pot, this simple carrot and orange soup is seasoned with thyme and is wonderfully filling and hearty. Full of healthy ingredients, this made from scratch soup is vegan and gluten-free and is perfect for make ahead meals.
Is there anything more comforting than a hearty bowl of flavorful soup? I think not! This carrot and orange soup is perfectly savory with a hint of zesty freshness and sweetness from fresh orange and has earthy herbal tones of thyme.
Made from scratch with a handful of simple ingredients, it comes together easily in one pot, it's perfect for healthy lunches that can be made ahead of time. It's also vegan friendly and gluten-free - it's a well tasty way to get the goodness in!
For more vegan recipes, be sure to check out my Green Lentil Daal and Chickpea & Spinach Curry.
Ingredients
- Oil: For cooking the onions. I use olive oil, but vegetable or canola will work just fine.
- Onions: I used yellow onions for the base of this soup. White will work too if that's what you have.
- Garlic: Use freshly minced garlic for the best flavor.
- Carrots: The smaller you dice the carrots, the quicker they will cook. Buy organic if you can.
- Celery: Remove the tough strings of the celery by snapping off both ends and pulling down the stalk.
- Seasonings: Dried thyme, salt and pepper
- Stock: I used vegetable stock to keep this soup vegan, but you can make it with chicken stock if you prefer.
- Orange: We use both the zest and juice of an orange for a burst of flavor.
How to make carrot and orange soup
Be sure to scroll down for the full recipe!
- Soften the onions and garlic in a pot (photo 1).
- Add the carrots, celery and seasonings (photo 2).
- Add in the stock, orange zest and juice and simmer (photo 3).
- Blend to make a smooth soup and serve (photo 4).
Recipe Variations
This soup is pretty delicious as it is, but you can easily adapt this soup to suit your tastes.
- You can swap the dried thyme of another dried herb like parsley or oregano.
- Swap out one of the onions for a leek.
- Add in another vegetable, red bell peppers would work well.
- The orange flavor in the soup is subtle. Add in more zest or juice if you want a bolder orange flavor. You can do this after the soup has been blended and you taste for seasoning.
- This makes a pretty thick soup. If you prefer it thinner, stir in more stock after blending.
To serve
This soup is tasty as is, but serve it with some fresh thyme leaves for garnish for an extra earthiness. It's super delicious when served with some sour cream stirred in too (if not vegan of course!). Be sure to serve it up with some crusty bread for mopping up!
Frequently Asked Questions
The skin of carrots is pretty thin, so when making a soup or stew with them, there's no need to peel them. Not peeling them doesn't change the texture or flavor, so save yourself a bit of time! Give the carrots a good wash, but feel free to skip the peeling process.
Once you have made the soup, let it cool completely to room temperature before transferring to an airtight container. It will keep well in the fridge for up to 4 days.
Yes, this soup freezes really well and will keep up to 6 months. Let the soup cool before placing in sealable freezer bags or safe container. Thaw the soup in the fridge overnight before reheating.
You can reheat the soup in the microwave or on the stovetop.
Stovetop: Place the soup into a small pot and heat gently over a medium heat. Stir occasionally and don't let it boil. Heat through to serve.
Microwave: Place the soup in a microwaveable bowl and loosely cover. Heat on high for 3 minutes, stirring half way through.
Recipe Notes and Tips
- Make the soup in a heavy bottomed pot or dutch oven. This will help to distribute the heat evenly so that the bottom is less likely to catch.
- Use the largest pot you have to make this soup. If your pot isn't big enough, jus add the stock in smaller increments as it cooks down.
- Use an immersion blender to blend the soup right in the pot. You can also transfer portions into a stand blender, just take care as it will be very hot.
- If making the soup ahead of time, let it cool completely before storing.
More Easy Soup Recipes
- Creamy Mushroom and Leek Soup
- Creamy Roasted Cauliflower Soup with Blue Cheese
- Thai Chicken and Rice Soup
- Roasted Sweet Potato & Butternut Squash Soup
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Carrot and Orange Soup with Thyme
Ingredients
Instructions
- Heat the oil in a large pot or dutch oven on a medium high heat.
- Add in the garlic and onion and cook until the onion has softened.
- Add in the carrots, celery, dried thyme, salt and pepper. Stir to combine and cook for 10 minutes.
- Add in the stock, orange juice and zest. Stir and bring to a boil.
- Simmer until the carrots get soft (about 30 to 40 minutes).
- Use an immersion blender or stand blender to puree.
- Taste, adjust seasoning if needed and serve.
Notes
- Make the soup in a heavy bottomed pot or dutch oven. This will help to distribute the heat evenly so that the bottom is less likely to catch.
- Use the largest pot you have to make this soup. If your pot isn't big enough, jus add the stock in smaller increments as it cooks down.
- Use an immersion blender to blend the soup right in the pot. You can also transfer portions into a stand blender, just take care as it will be very hot.
- If making the soup ahead of time, let it cool completely before storing.
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