Carrot and Orange Soup with Thyme

Soup served in a white bowl, garnished with thyme next to half a squeezed orange.

Carrot and Orange Soup with Thyme

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.

Course Soup

Cuisine American

Prep Time 10

Cook Time 50

Total Time 1

Servings servings

Calories 159kcal

Author Slow The Cook Down

Ingredients

1 tablespoon oil
2 onions (diced)
4 garlic cloves (minced)
3 pounds carrots (diced) (1.3 - 1.4 kg)
4 ribs celery diced
2 tablespoons dried thyme
½ teaspoon salt
½ teaspoon pepper
6 cups vegetable stock (1.4 - 1.5 litres)
zest and juice of one orange
fresh thyme to garnish

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.

Nutrition