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So Good Carrot and Orange Soup


Spicy Carrot and Orange Soup recipe













Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Sodium


6 tablespoons olive oil
2 each leeks
white part only, finely chopped
12 each carrots
peeled, chopped
6 cups vegetable stock
or chicken stock
½ teaspoon nutmeg
½ teaspoon paprika
1 pinch cayenne pepper
1 pinch ginger
½ cup cilantro
fresh, finely chopped
1 each oranges
rind of
1 ½ cups orange juice
1 x black pepper
to taste


Pour the oil in a good-sized pot and gently sauté the leeks for about 2 minutes with the pot covered.

Add the chopped carrots, stir well, cover the pot, and continue cooking for about 4 to 5 minutes over low heat.

Uncover the pot, stir once more, and add the stock, nutmeg, paprika, cayenne, ginger, cilantro, orange rind, orange juice, salt, and pepper to taste.

Bring the soup to a boil.

Cover the pot and let the soup simmer for 30 to 40 minutes.

Allow the soup to cook and then pass it through a sieve or blend it in a blender or food processor.

This soup can be refrigerated for a few hours and served cold, or if you decide to serve it hot, reheat it just before serving and let the soup stand for 3 minutes.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 228g (8.0 oz)
Amount per Serving
Calories 30560% of calories from fat
 % Daily Value *
Total Fat 20g 31%
Saturated Fat 3g 14%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 135mg 6%
Total Carbohydrate 10g 10%
Dietary Fiber 6g 25%
Sugars g
Protein 6g
Vitamin A 622% Vitamin C 99%
Calcium 12% Iron 5%
* based on a 2,000 calorie diet How is this calculated?


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