Chilled Carrot and Orange Soup

chilled carrot and orange soup

Chilled Carrot and Orange Soup

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Servings: 4
Calories: 189


  • 1 lb carrots thinly sliced
  • 1 tablespoon vegetable oil
  • 1 onion finely chopped
  • 2 tablespoons medium-dry sherry optional
  • 1 pint chicken stock
  • salt and freshly ground black pepper
  • grated zest of 1 orange
  • juice of 3 large oranges
  • 1 small carrot grated, to garnish


  • Heat the oil in a saucepan, add the onion and fry gently for 5 minutes until soft and lightly coloured. Add the sherry, if using, and bring to the boil.
  • Add the sliced carrots and stock to the pan and season to taste.
  • Bring to the boil, stirring, then lower the heat, cover and simmer gently for 45 minutes until the carrots are very tender. Leave to cool.
  • Pass the soup through a sieve or puree in a blender. Pour the soup into a bowl, cover and refrigerate for at least 2 hours or overnight.
  • Just before serving, stir the orange zest and juice into the soup, then taste and adjust seasoning. Pour into 4 chilled individual soup bowls, sprinkle a little grated carrot on to each bowl and serve at once.
Calories: 189 kcal
Carbohydrates: 31 g
Protein: 5 g
Fat: 5g
Saturated Fat: 1 g
Trans Fat: 1 g
Cholesterol: 4 mg
Sodium: 259 mg
Potassium: 759 mg
Fiber: 6 g
Sugar: 18 g
Vitamin A: 21717 IU
Vitamin C: 62 mg
Calcium: 92 mg
Iron: 1 mg
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