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Sunny Carrot and Orange Soup with Toasted Almonds
Prep: 15 minutes
Cook: 25 minutes
Servings: 4
Sunshine in a Spoon
Brighten up any day with this cheerful and uplifting soup. The classic pairing of carrot and orange creates a beautifully balanced flavor profile that is both sweet and tangy. A hint of thyme adds a subtle savory note, and the toasted slivered almonds provide a perfect textural contrast. It’s a simple, elegant soup that tastes as good as it looks.
Materials
- 1 tablespoon butter or olive oil
- 1 medium onion, chopped
- 1 lb carrots, peeled and sliced
- 4 cups vegetable broth
- Zest and juice of 1 large orange
- 1 teaspoon fresh thyme leaves (or 1/2 tsp dried)
- Salt and white pepper to taste
- 1/4 cup slivered almonds, toasted
Preparation
- Chop the onion and slice the carrots.
- Zest and juice the orange.
- If using fresh thyme, strip the leaves from the stems.
- Toast the slivered almonds in a dry pan over medium heat until lightly golden and fragrant. Set aside.
Cooking
- In a medium pot, melt the butter or heat the olive oil over medium heat. Add the onion and cook until soft, about 5 minutes.
- Add the sliced carrots, vegetable broth, and thyme. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes, until the carrots are very tender.
- Remove the pot from the heat. Carefully blend the soup using an immersion blender until it's velvety smooth.
- Stir in the orange zest and orange juice.
- Season with salt and white pepper to taste. Gently reheat if necessary.
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