Summer Carrot and Orange Soup


Prep time: 
10 minutes
Cooking time: 
30 minutes


Summer carrot and orange soup


  • 1 onion, chopped
  • 60 g butter
  • 1 kg carrots, diced
  • 1 L vegetable stock
  • 1 L orange juice without bits
  • 150 ml yoghurt
  • 1 tablespoon mint, chopped


Sweat the onion in the butter till soft but not brown. Add the carrots and saute for 3-5 mins. Add the stock and bring to a boil and cover. Simmer until the carrots are well cooked.

Once the carrots are cooked, take off the heat, and puree the mixture with an immersion blender (or ladel into a blender and puree in batches but use caution when working with hot liquid). For an extra smooth soup, pass through a sieve. Once blended and smooth, return the soup to the pot.

In a separate pot, boil the orange juice to reduce the volume by half and to intensify the flavour. Add orange juice to the carrot soup mixture and taste as you go, adjusting the flavour depending on how much you like orange. 

Season with salt and pepper as needed and chill through. Before serving, stir in the yogurt. If the soup gets too thick, add more yogurt or cold water. Serve with a sprinkle of mint.


To serve the soup hot instead of cold, replace the yogurt with 100 ml of single cream. Heat the soup through and serve garnished with grated orange zest.

Photo Credit: Jonny Hughes @jonny2love
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