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.
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.