Carrot Soup

This Carrot Soup is smooth, bright, and just a little different from the usual bowl of carrot soup. Fresh orange juice and zest give it a citrusy lift, coriander adds gentle warmth, and a little oat cream brings everything together at the end. I particularly like the contrast between naturally sweet carrots and fresh orange here. It feels comforting enough for a cool day without becoming heavy.

Try my Roasted Tomato and Beetroot Soup recipe.

Why You’ll Love This Recipe

• Simple ingredients: Carrots, shallot, oranges, broth, and a few pantry basics are all you need.
• Bright and fresh: Orange juice and zest give regular carrot soup a fresh citrus twist.
• Smooth and creamy: Blending creates a silky texture without needing lots of cream.
• Naturally plant-based: The recipe uses vegetable broth and oat cream.
• Easy to customize: Adjust the orange, spice, sweetness, and consistency to suit your taste.
• Great for meal prep: Make it ahead and gently reheat when you need it.
• Perfect for lunch: Serve with bread or a sandwich for an easy meal.

Try my Cream of Zucchini Soup with Crispy Lentils recipe.

What You’ll Need to Make Carrot Soup

• 1 tablespoon olive oil
• 1 shallot, finely chopped
• 10.6 ounces (300 g) carrots, peeled if needed and cut into pieces
• ½ teaspoon ground coriander
• Sea salt, to taste
• Black pepper, to taste
• Zest and juice of 2 oranges
• 2 cups (500 ml) vegetable broth
• 1 teaspoon coconut sugar
• 2 tablespoons plain unsweetened oat cream

Try my Orzo Chicken Comfort Soup recipe.

What You’ll Need to Do

Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Serves: 2

1. Grab a medium pot and place it over medium heat.
2. Add the olive oil and let it warm for a few seconds.
3. Add the finely chopped shallot and cook for about 2–3 minutes, stirring occasionally, until it becomes soft and translucent.
4. Add the chopped carrots.
5. Give everything a good stir so the carrots get coated with the olive oil and mingle with the shallot.
6. Cook the carrots for another 5 minutes, stirring from time to time.
7. Sprinkle in the ground coriander, along with a little sea salt and black pepper.
8. Add the orange zest and freshly squeezed orange juice.
9. Pour in the vegetable broth and stir everything together.
10. Bring the soup to a gentle simmer.
11. Cover the pot, reduce the heat slightly, and let it simmer for about 25 minutes, or until the carrots are completely tender.
12. Once you can easily pierce the carrots with a fork, remove the pot from the heat.
13. Use an immersion blender to blend the soup directly in the pot until completely smooth.
14. If you’re using a regular blender instead, allow the soup to cool slightly and carefully blend it in batches. Be cautious when blending hot liquids.
15. Return the soup to the pot if necessary.
16. Stir in the coconut sugar.
17. Taste the soup and adjust the salt and black pepper.
18. If the soup feels too thick, add a small splash of vegetable broth or water.
19. Divide the hot soup between two bowls.
20. Drizzle about 1 tablespoon oat cream over each serving.
21. Add an extra crack of black pepper or a little orange zest if you like, then serve warm.

Try my Pumpkin and Ginger Soup with Orange and Cilantro recipe.

Easy Ingredient Swaps

Shallot: A small yellow onion works perfectly well.

Coconut sugar: Maple syrup, brown sugar, or regular sugar can be used instead.

Oat cream: Unsweetened soy cream, coconut cream, or another dairy-free cooking cream can work.

Vegetable broth: Use your favorite low-sodium vegetable stock.

Ground coriander: Ground cumin creates a warmer, earthier variation.

Fresh oranges: Mandarin or tangerine juice can create a slightly sweeter citrus variation.

Try my High Protein Broccoli Soup recipe.

Some Twist and Tweak Ideas

Add fresh ginger for a carrot-orange-ginger soup.

Add a pinch of chili flakes for gentle heat.

Mix in a little ground cumin.

Add turmeric for extra warmth and color.

Stir in a spoonful of coconut milk.

Add a squeeze of lemon if you’d like more acidity.

Top with roasted pumpkin seeds.

Add crispy chickpeas for some crunch.

Sprinkle chopped parsley or cilantro over the finished soup.

Add a little smoked paprika for a completely different direction.

Try my Italian Meatball Soup recipe.

Some Helpful Tips

Cut the carrots evenly. Similar-sized pieces cook at roughly the same speed.

Cook the carrots until very soft. This is the key to getting a silky soup.

Zest before juicing. Trying to zest a squeezed orange is unnecessarily difficult.

Use only the colored part of the orange peel. Avoid the bitter white pith underneath.

Blend thoroughly. Give the immersion blender a little extra time if you want a particularly smooth finish.

Be careful with hot soup. If using a countertop blender, never fill it completely with piping-hot liquid.

Taste after blending. Blending changes how the flavors come together, so final seasoning is best done afterward.

Why Orange Works So Well With Carrots

Carrots and oranges share a natural sweetness, but oranges also bring acidity.

That acidity is useful because it prevents the soup from tasting overly sweet or flat.

Ground coriander adds a subtle warm citrus-like character of its own, which ties the carrots and oranges together nicely.

The result is still very much carrot soup, just fresher and brighter.

Try my Chinese Beef Zoodle Soup recipe.

Some Budget-Friendly Tips

Buy carrots in larger bags rather than individually.

Use whichever orange variety is on sale.

Store-brand vegetable broth works perfectly well.

You can also make vegetable broth from leftover vegetable scraps if that’s something you already do.

Use a small regular onion instead of shallot if shallots are expensive.

The oat cream is mainly a garnish, so you don’t need much.

Some Serving Ideas

Serve this Carrot Soup with:

• Crusty bread
• Garlic toast
• Grilled sandwiches
• Avocado toast
• A simple green salad
• Roasted chickpeas
• Toasted pumpkin seeds
• Homemade croutons
• Whole grain crackers
• A hummus sandwich
• Fresh herbs
• An extra swirl of oat cream

For a simple lunch, a bowl of this soup with toasted bread is plenty.

Great for Meal Prep

Carrot soup is particularly useful for meal prep because the texture holds up very well after refrigeration.

Make the soup in advance, cool it completely, and store it in individual containers.

I recommend adding the oat cream only when serving rather than storing the soup with the garnish already added.

Some Storage and Reheating Tips

Allow leftover soup to cool before transferring it to an airtight container.

Store it in the refrigerator for up to 4 days.

The soup may thicken slightly while chilled.

To reheat, pour it into a saucepan and warm gently over medium-low heat, stirring occasionally.

Add a splash of vegetable broth or water if needed.

Individual portions can also be reheated in the microwave until hot.

This soup can also be frozen for up to 3 months. For the best texture, freeze it without the oat cream garnish.

Thaw overnight in the refrigerator and reheat gently before serving.

Final Thoughts

This Carrot Soup takes a simple vegetable and gives it a bright little upgrade.

The carrots provide sweetness and body, coriander adds gentle warmth, and the fresh orange brings enough citrus to keep the whole bowl lively.

Finish it with a swirl of oat cream, grab some good bread, and you’ve got a simple plant-based soup that works equally well for lunch, a light dinner, or meal prep.

Carrot Soup

This creamy Carrot Soup combines sweet carrots, fresh orange and coriander for a simple vegan soup with a bright citrus flavor.

Author: Danny Davis Courses: Dinner, Lunch, Soup Recipe Keys: Dairy Free M Meal Prep Vegan

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Prep Time 10 mins Cook Time 35 mins Total Time 45 mins Difficulty: Intermediate Servings: 2 Estimated Cost: $ 7 Calories: 255

Ingredients

Servings

• 1 tablespoon olive oil
• 1 shallot, finely chopped
• 10.6 ounces carrots, peeled if needed and cut into pieces (300 g)
• ¹⁄₂ teaspoon ground coriander
• Sea salt, to taste
• Black pepper, to taste
• Zest and juice of 2 oranges
• 2 cups vegetable broth (500 ml)
• 1 teaspoon coconut sugar
• 2 tablespoons plain unsweetened oat cream

Instructions

1. Heat the olive oil in a medium saucepan over medium heat.
2. Add the finely chopped shallot and sauté for approximately 2–3 minutes, or until softened and translucent.
3. Add the chopped carrots and stir to combine.
4. Cook the carrots for approximately 5 minutes, stirring occasionally.
5. Add the ground coriander and season with sea salt and black pepper to taste.
6. Stir in the orange zest and orange juice.
7. Pour in the vegetable broth and bring the mixture to a gentle simmer.
8. Cover the saucepan and cook for approximately 25 minutes, or until the carrots are very tender.
9. Remove the saucepan from the heat.
10. Blend the soup with an immersion blender until completely smooth.
11. Alternatively, allow the soup to cool slightly and carefully transfer it to a countertop blender. Blend in batches if necessary.
12. Stir in the coconut sugar.
13. Taste the soup and adjust the seasoning with additional sea salt and black pepper if required.
14. If the soup is too thick, add a small amount of vegetable broth or water until the desired consistency is reached.
15. Divide the soup between two warmed bowls.
16. Drizzle each serving with approximately 1 tablespoon oat cream and serve immediately.
    

Nutrition Facts

Servings 2

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Amount Per Serving

Calories 255kcal

% Daily Value *

Total Fat 9g14%

Total Carbohydrate 42g15%

Dietary Fiber 8g32%

Sugars 24g

Protein 4g8%

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Estimated GI: ~40
Estimated GL per serving: ~12

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