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Orange-Scented Carrot Soup Recipe

Orange-Scented Carrot Soup

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (105)

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Average Rating:

Total Reviews: 105

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  • on January 22, 2012

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    So easy and tasty! Added some ginger and cumin. Love the orange aromas.

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  • on November 06, 2011

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    This is now one of my favorite soups! very satisfying!

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  • 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.

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  • 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.

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  • 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.

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  • 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!

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  • 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.

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  • 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.

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  • on June 05, 2010

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    you opened my mind about left overs
    thanks for help saving us money

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  • 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

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