Mary Berry’s Carrot and Orange Soup is made with butter, onion, carrots, orange, and vegetable stock. This tasty carrot and orange soup recipe creates a delicious and comforting starter that takes about 45 minutes to prepare and can serve up to 4 people.
Ingredients Needed
- 25g butter (2 tbsp)
- 1 large onion, chopped
- 500g carrots, cut into small chunks (about 4 cups)
- 1 orange, juiced and ½ zested
- 1-litre vegetable stock (4 cups)
- Crème fraîche, to serve (optional)
How To Make Carrot And Orange Soup
- Heat the Butter: Heat the butter in a large pan. Add the onion and a pinch of salt. Cook for 10 minutes until softened.
- Add Carrots and Orange Zest: Add the carrots and orange zest. Cook, stirring, for 3-4 minutes.
- Add Stock and Simmer: Pour in the stock and bring to a boil. Reduce heat to a simmer and cook for 20-25 minutes or until the carrots are tender.
- Blend and Stir in Orange Juice: Blend until smooth using a stick blender. Stir in the orange juice.
- Taste and Season: Taste and season with pepper and more salt if needed.
- Serve: Serve with a swirl of crème fraîche and additional pepper, if desired.
Recipe Tips
- Use Fresh Carrots: For the best flavor and texture, use fresh carrots rather than pre-cut or frozen ones.
- Check Carrot Tenderness: Ensure the carrots are completely tender before blending for a smooth texture.
- Adjust Orange Juice: Add the orange juice gradually and taste to balance the sweetness with the soup’s savory flavors.
- Blend in Batches: If you don’t have a large stick blender, blend the soup in batches to avoid splattering.
- Season Well: Taste the soup before serving and adjust the seasoning with extra salt and pepper if needed to enhance the flavors.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover Carrot and Orange Soup cool to room temperature. Transfer it to an airtight container and store in the fridge for up to 3 days.
- Freeze: Allow the soup to cool completely before transferring it to a freezer-safe container. Freeze for up to 3 months. To thaw, place the soup in the fridge overnight before reheating.
- Reheat: Pour the soup into a saucepan and heat over medium heat for about 5-7 minutes, stirring occasionally, until warmed to your liking.
Nutrition Facts
Serving Size: 1 cup (approximately 250g)
- Calories: 140
- Total Fat: 7g
- Saturated Fat: 4g
- Cholesterol: 20mg
- Sodium: 700mg
- Potassium: 650mg
- Total Carbohydrate: 20g
- Dietary Fiber: 5g
- Sugars: 9g
- Protein: 2g
Try More Mary Berry Recipes:
Mary Berry Carrot And Orange Soup
Description
Mary Berry’s Carrot and Orange Soup is made with butter, onion, carrots, orange, and vegetable stock. This tasty carrot and orange soup recipe creates a delicious and comforting starter that takes about 45 minutes to prepare and can serve up to 4 people.
Ingredients
Instructions
- Heat the Butter: Heat the butter in a large pan. Add the onion and a pinch of salt. Cook for 10 minutes until softened.
- Add Carrots and Orange Zest: Add the carrots and orange zest. Cook, stirring, for 3-4 minutes.
- Add Stock and Simmer: Pour in the stock and bring to a boil. Reduce heat to a simmer and cook for 20-25 minutes or until the carrots are tender.
- Blend and Stir in Orange Juice: Blend until smooth using a stick blender. Stir in the orange juice.
- Taste and Season: Taste and season with pepper and more salt if needed.
- Serve: Serve with a swirl of crème fraîche and additional pepper, if desired.
Notes
- Use Fresh Carrots: For the best flavor and texture, use fresh carrots rather than pre-cut or frozen ones.
- Check Carrot Tenderness: Ensure the carrots are completely tender before blending for a smooth texture.
- Adjust Orange Juice: Add the orange juice gradually and taste to balance the sweetness with the soup’s savory flavors.
- Blend in Batches: If you don’t have a large stick blender, blend the soup in batches to avoid splattering.
- Season Well: Taste the soup before serving and adjust the seasoning with extra salt and pepper if needed to enhance the flavors.
Mary Berry Carrot And Orange Soup