Roasted Carrot and Orange Soup
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Source: https://recipheon.com/en/recipes/soups/roasted-carrot-and-orange-soup
About this recipe
Creamy roasted carrot and orange soup is a smooth, lightly sweet blend made with vegetable broth. Roasting deepens the carrots’ flavor and color, while orange juice adds freshness and a citrus contrast. Onion builds the savory base, and olive oil gives the blended soup more body. The result is more aromatic than classic carrot soup.
Ingredients
Servings: 4
600 g carrots
juice of 1 orange
1 onion
850 ml vegetable broth
1 tablespoon olive oil
Steps
Preheat the oven to 200°C. Peel the carrots and cut them into sticks or thick slices, and quarter the onion.
Arrange the carrots and onion on a baking sheet, drizzle with the olive oil, and roast for 25–30 minutes, until the carrots are lightly browned.
Transfer the roasted carrots and onion to a pot, pour in the broth, and cook for 8–10 minutes, until the carrots are completely tender and release their sweetness into the soup.
Blend the soup until smooth, add the orange juice, and warm briefly. Serve right away to preserve the citrus flavor.
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