Orange-Scented Carrot Soup
Show: Ten Dollar DinnersEpisode: Healthy Helpings
Rate This RecipeRead users' reviews (105)
- Recipe categories: Vegetables, Carrot, Onion,
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Average Rating:
Total Reviews: 105
Showing 1-10 of 105
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By tmacknox
Knoxville
on January 22, 2012
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So easy and tasty! Added some ginger and cumin. Love the orange aromas.
By jensej
on November 06, 2011
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This is now one of my favorite soups! very satisfying!
By dns7421_9303615
memphis, TN
on October 28, 2011
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I read many of the reviews and made a few changes based on other's suggestions. I only used 1/4 tsp of oregano, but added 1/4 tsp of toasted and ground cumin seeds and about 1/2 tsp of fresh grated ginger. I roasted the garlic prior to adding it in. I also added a small yukon gold potato and a heaping tablespoon of red lentils. The lentils dissolved, and along with the potato gave the soup a really nice velvety texture. Next time I think I'll up the cumin to 1/2 tsp. Wonderful soup for a chilly fall day.
By leanna.hiner
Minneapolis
on December 22, 2010
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I thought that this was good. I will make a couple of changes next time, use less oregano and maybe add a garlic clove. I would also double the recipe if you want to serve four adults. How many carrots make up 3/4 a pound? I used five small carrots.
By clsexpert_12213106
Columbus, 75
on September 06, 2010
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I was captured by this soup when I first saw it in her program and had to make it right way. It is delicious. I probably made some changes - to suit my own taste, and I loved it. I thought it was only so so until I realized I forgot the orange zest. That is what put it over the top. TRY IT, YOU'LL LIKE IT.
By lparks4_7894161
Memphis, TN
on July 11, 2010
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Loved this soup, and it was nice and easy to make. I found that it needed WAY MORE than 8-10 minutes for the carrots to soften...more like 30 minutes at least. I used an immersion blender and had to add a little more liquid (used less than 1/4 cup skim milk. I definitely will make it again, and next time I'll add some ginger and go lighter on the oregano!
By rd_foodie
Everett
on June 19, 2010
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This looks like a very tasty dish. I have not made it yet, but am looking forward to trying it tonight. I thought of using lemon instead of orange. Has anyone tried this? Any thoughts? Thanks.
By MaeMaeP
Boston, MA
on June 15, 2010
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Ok, fortunatley I read the comments beforehand but I did not ease up enough on the oregano. I used probably 1 1/2 tsp and 1 tsp would have been sufficient. It was a nice soup and I could taste the orange (just a little bit which was kind of nice and different. I used my immersion blender so it had some consistency to it which was nice. A potato (as someone else recommended helps too, but it wasn't water thin soup, it was soup with some gusto to it. Healthy and easy, just lighten up on Oregano b/c you can always add more. DH liked the soup too.
By cindyblog420_12...
estacada, 77
on June 05, 2010
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you opened my mind about left overs
thanks for help saving us money
By catsburtler_129...
Oxnard, 43
on June 04, 2010
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I made this for the first time. It was easy and inexpensive. I will make this again, and again. I loved it. yummm-mmmmy