Orange-Scented Carrot Soup

  • Level: Easy
  • Total: 45 min
  • Prep: 15 min
  • Inactive: 10 min
  • Cook: 20 min
  • Yield: 4 servings
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1 tablespoon olive oil

3/4 pound carrots, roughly chopped

1 medium onion, roughly chopped

1 clove garlic, smashed

2 teaspoons finely grated orange zest

2 teaspoons dried oregano

1/4 cup white wine

1 1/2 cups chicken or vegetable stock

1 1/2 cups water

Salt and freshly ground black pepper

2 tablespoons light sour cream, divided


  1. In a medium saucepan, heat the olive oil over medium heat. Add the carrots and the onion and sweat until the mixture starts to soften, about 5 minutes. Add the garlic, orange zest and oregano and cook until fragrant, another 1 to 2 minutes. Raise the heat and deglaze the pan with white wine. Add the stock and water. Bring to a boil and reduce to a simmer. Cook until the carrots are tender, about 8 to 10 minutes. Cool the mixture for about 5 minutes before processing.
  2. Process the soup in a food processor or blender until smooth. Season with salt and pepper, to taste. Pour into serving bowls and swirl in a heaping teaspoon of sour cream before serving.
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