Carrot, Orange & Cilantro Soup

Carrots and orange are a natural pairing that gets overlooked in soup. The orange juice and zest amplify the carrots’ natural sweetness while adding a citrus brightness that keeps the soup from tasting one-dimensional. Cilantro adds an herbal layer that ties the whole bowl together.

Sweating the carrots and onion covered for 10 minutes without browning is the first important step. Covering the pot traps steam and softens the vegetables faster while keeping their flavor clean and sweet. Browning would add caramelized notes that compete with the orange.

After 45 minutes of simmering, the carrots are soft enough to blend into a completely smooth purée. The color is stunning: a deep, vivid orange that looks as good as it tastes.

This soup is naturally vegan and very low in added fat. Just a teaspoon of oil for the initial sauté.

Kitchen Tips

• Use the zest AND the juice from the oranges. The zest contains essential oils that carry more concentrated orange flavor than the juice alone.
• Blend in batches if needed and be careful with hot liquid in a blender. Remove the center cap from the lid and cover with a towel to let steam escape.
• Taste after blending. If the soup is too thick, thin with a splash of stock. Too sweet, add a squeeze of lemon.
• This reheats well and freezes for up to 3 months. A great make-ahead lunch.

Variations

• Ginger carrot orange: Add a thumb-sized piece of fresh ginger during simmering for a warming, spicy edge.
• Coconut finish: Swirl in a tablespoon of coconut milk per bowl before serving for a creamy, tropical touch.