Orange Carrot Soup

Prep Notes

Carrots marry well to many flavor profiles— instead of oregano and orange zest, try cumin and lime zest, curry powder for an Indian flavor, or a pinch of cinnamon and cloves for a perfect fall soup.

Cooking Time

Ready in 45 Mins




1 tablespoon olive oil
3/4 pound carrots, roughly chopped
1 medium onion, roughly chopped
1 clove garlic, smashed
2 teaspoons finely grated orange zest
2 teaspoons dried oregano
1/4 cup white wine
1 1/2 cups chicken or vegetable stock
1 1/2 cups water
Salt and freshly ground black pepper
2 tablespoons light sour cream, divided


  1. In a medium saucepan, heat the olive oil over medium heat.
  2. Add the carrots and the onion and sauté until the mixture starts to soften, about 5 minutes.
  3. Add the garlic, orange zest and oregano and cook until fragrant, another 1 to 2 minutes.
  4. Raise the heat and deglaze the pan with white wine. Add the stock and water. Bring to a boil and reduce to a simmer.
  5. Cook until the carrots are tender, about 8 to 10 minutes.
  6. Cool the mixture for about 5 minutes before processing. Process the soup in a food processor or blender until smooth.
  7. Season with salt and pepper, to taste. Pour into serving bowls and swirl in a heaping teaspoon of sour cream before serving.


This easy soup from Melissa d'Arabian is creamy, citrusy, and fresh thanks to the orange zest.