Mary Berry Carrot And Orange Soup

There’s something about the smell of carrots and citrus simmering together that instantly calms the room. I first made this soup on a drizzly afternoon with not much left in the veg drawer — just some sad-looking carrots and a couple of oranges meant for breakfast. I nearly scrapped the idea, but I’m so glad I didn’t.

What came out of the pot was this vibrant, velvety soup with a warming sweetness and that little zing from fresh orange that makes your mouth do a tiny double-take. It’s earthy, bright, and somehow… sunny, even on a cold day. I’ve been making it ever since, especially when I need something comforting but a bit different.

Why You’ll Love It

• It’s packed with natural sweetness from carrots and citrus — no sugar needed.
• It tastes like sunshine in a bowl (trust me).
• Quick enough for a weeknight but feels a bit special.
• Great for batch cooking — it freezes beautifully.
• Easy to tweak: make it spicy, make it creamy, do your thing.
• Kids love it too, especially with a swirl of cream on top.

Ingredients

• 500g carrots, peeled and chopped roughly
• 1 onion, finely chopped
• Juice and zest of 2 oranges
• 1 tsp fresh ginger, grated
• 1-liter vegetable stock
• 1 tsp fresh thyme leaves
• 1 tsp ground coriander
• Salt and pepper to taste

How to Make It

Start with the basics:

Melt a little butter or oil in a big pot. Add the chopped onion and cook until soft and slightly golden — don’t rush this bit, it brings out the sweetness.

Add your flavours:

Stir in the carrots, ginger, thyme, and coriander. Cook for a few minutes until everything smells incredible.

Pour and simmer:

Add the vegetable stock, bring it to a boil, then drop the heat and simmer for 20–25 minutes. The carrots should be tender but not mushy.

Blend it all:

Take the pot off the heat and let it cool for a minute or two (because exploding hot soup is nobody’s friend). Then blend until smooth — immersion blender is easiest, but a regular one works fine too.

Zest it up:

Pour the soup back into the pot and stir in the orange juice and zest. Taste and season — I usually go heavy on the pepper.

Heat and serve:

Warm it gently. Serve with a swirl of cream, a sprinkle of fresh herbs, or just as it is. It’s lovely either way.

Common Mistakes and How to Dodge Them

Why is my soup too watery?
You might’ve added too much stock. Let it simmer uncovered for a bit to thicken, or stir in a boiled potato and blend again.

Can I skip the orange zest?
Sure, but it adds a lot of depth. If you’re using bottled juice, definitely add a bit of zest or it might fall flat.

Why does it taste bitter?
Over-zesting the orange (getting the white pith) can cause this. Just take the outer layer — the colourful bit.

Soup too bland?
Try a pinch of chili flakes or more ginger — carrots can be shy, flavour-wise, so don’t be afraid to boost.

Storage and Reheating

Fridge:
Store in a sealed container for up to 4 days. Flavours get even better the next day.

Freezer:
Let it cool completely, then portion into freezer containers. Keeps for 2–3 months. Thaw in the fridge overnight.

To reheat:
Microwave gently in 30-second bursts, or warm on the hob over low heat, stirring now and then. Don’t boil it hard — just coax it back to life.

Frequently Asked Questions

Can I add cream?
Absolutely. Stir through a splash of cream or coconut milk before serving for a richer version.

What’s a good garnish?
Toasted pumpkin seeds, a drizzle of olive oil, or some thyme leaves. Or a dollop of Greek yogurt — lovely contrast.

Can I make it in advance?
Yes! This soup actually improves overnight. Make ahead for meal prep or a stress-free starter for guests.

Nutrition Facts (Per Serving)

• Calories: 150
• Fat: 5g
• Carbohydrates: 25g
• Fiber: 4g
• Sugar: 10g
• Protein: 2g

Try More Mary Berry Recipes:

• Mary Berry Carrot And Coriander Soup
• Mary Berry Leek And Potato Soup
• Mary Berry Pea And Mint Soup