Mary Berry Creamy Carrot and Orange Soup

I first made this soup on a gloomy Tuesday when I desperately needed something cheerful in a bowl. I had a bag of carrots that needed using, a sad half-orange in the fridge, and not much else. What I didn’t expect was how lush it turned out—creamy, gently sweet, and that hit of citrus just wakes everything up.

My first go was a bit… much. I went wild with the orange juice and didn’t blend long enough. Result: soup that was both lumpy and tangy enough to make you blink. Once I reined it in and balanced the sweetness with a bit more stock and some crème fraîche, it became a regular in my freezer stash.

Let me walk you through how I make it sing.

WHY THIS ONE WORKS SO WELL

• Carrots and orange are a classic pairing – Sweet meets sharp, and they balance beautifully when done right.
• Crème fraîche gives it that rich tang – Lighter than cream, but still lush and silky.
• It’s brilliant for batch cooking – Makes loads, freezes like a dream, and always feels fresh when reheated.

INGREDIENTS + WHY THEY MATTER

• Carrots (1kg) – The sweeter, the better. I’ve used older ones too—just simmer a bit longer.
• Orange zest + juice – Adds brightness. Zest brings fragrance, juice brings a gentle tang.
• Vegetable stock (1.5 litres) – Keeps it light and balanced.
• Crème fraîche (300ml) – Creamy with a little acidity. I’ve tried Greek yogurt, but it wasn’t quite the same.
• Butter + onion – Builds a rich, savoury base. Don’t skip the slow-cooking step here.
• Fresh chives – A little herby bite at the end. Optional but worth it.

MAKING IT YOURS (WITHOUT RUINING IT)

• Dairy-free? Use oat crème fraîche or coconut cream instead—just go easy on the orange so it doesn’t curdle.
• No orange juice? Use fresh clementine juice or even apple juice in a pinch—it’s sweeter, so taste and adjust.
• Want a spiced version? Add a pinch of ground coriander or fresh grated ginger while cooking the carrots.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

WHAT WENT WRONG	WHY IT HAPPENS	HOW TO FIX IT
Soup turned too sharp	Used too much orange juice	Start with half, taste, and adjust
Texture was gritty	Didn’t blend long enough	Blend until absolutely smooth
Crème fraîche split	Reheated too fast or too hot	Warm it gently—don’t boil after adding

HOW TO MAKE MARY BERRY’S CREAMY CARROT AND ORANGE SOUP

COOK THE ONION
Melt 30g butter in a large saucepan over medium heat. Add 1 chopped onion and cook gently for 3–4 minutes until soft but not browned.

ADD THE CARROTS
Add 1kg sliced carrots, cover, and cook gently for 10 minutes, stirring occasionally.

ADD STOCK + SIMMER
Pour in 1.5 litres vegetable stock. Bring to the boil, then cover and simmer for 30–40 minutes until the carrots are soft.

BLEND UNTIL SMOOTH
Let it cool slightly, then purée the soup in a blender or food processor until completely smooth. Return to the pan.

ADD ORANGE + CRÈME FRAÎCHE
Stir in the grated zest of ½ an orange, 300ml orange juice, and season to taste with salt and pepper. Add 300ml crème fraîche and gently reheat—do not boil.

GARNISH + SERVE
Stir in half of the 3 tbsp snipped chives. Serve hot with the rest sprinkled on top.

TIPS FROM MY KITCHEN

• I always zest the orange before juicing—much easier that way.
• Use a stick blender if you want fewer dishes, but for the smoothest texture, I go for my jug blender.
• If your soup feels too thick, loosen it with a splash of hot water or stock.

STORAGE + SERVING

• Fridge: Store in an airtight container up to 3 days.
• Freezer: Keeps up to 3 months. Freeze before adding chives.
• Reheat: Warm gently on the hob, stirring often. Don’t let it boil once crème fraîche is in.
• Serve with: Crusty bread, cheese toasties, or a simple green salad.

FREQUENTLY ASKED QUESTIONS

Q: Can I make this soup ahead of time?
A: Yes! It holds up beautifully in the fridge or freezer. Add chives fresh when serving.

Q: Can I use low-fat crème fraîche?
A: You can, but it’s more likely to split if overheated. Be extra gentle when reheating.

Q: What’s a good substitute for orange juice?
A: Clementine juice or a little apple juice can work. You’ll need to balance with lemon juice for acidity.

Q: Can I leave out the chives?
A: Absolutely. They’re lovely but not essential. A swirl of extra crème fraîche works just as well.

Try More Recipes:

• Mary Berry Mushroom and Leek Soup
• Mary Berry Thai Green Chicken Noodle Soup
• Mary Berry Parsnip and Chestnut Soup