Mary Berry Creamy Carrot and Orange Soup

This delicious Mary Berry Creamy Carrot and Orange Soup is a quick and easy dish, perfect for a comforting lunch or dinner. It’s rich and creamy, with a hint of orange zest, making it both nutritious and full of flavour. You can easily adjust the ingredients to suit what you have in your kitchen.

This Creamy Carrot and Orange Soup Recipe Is From Complete Cookbook by Mary Berry

Ingredients Needed

• 30 g (1 oz) butter
• 1 onion, coarsely chopped
• 1 kg (2 lb) carrots, thickly sliced
• 1.5 litres (2½ pints) vegetable stock
• Grated zest of ½ orange
• 300 ml (½ pint) orange juice (freshly squeezed or from a carton)
• Salt and black pepper, to taste
• 300 ml (½ pint) full-fat crème fraîche
• 3 tbsp snipped fresh chives

How To Make Creamy Carrot and Orange Soup

1. Melt the butter and cook the onion: Melt the butter in a large saucepan over medium heat. Add the chopped onion and cook gently, stirring occasionally, for a few minutes until soft but not browned.
2. Cook the carrots: Add the sliced carrots to the pan, cover, and cook gently for 10 minutes, stirring from time to time.
3. Add the stock and simmer: Pour in the vegetable stock, bring to a boil, then reduce the heat. Cover the pan and simmer for 30–40 minutes, or until the carrots are soft.
4. Blend the soup: Purée the soup in a food processor or blender until smooth. Return it to the saucepan.
5. Add orange zest, juice, and crème fraîche: Stir in the grated orange zest, orange juice, salt, and pepper. Add the crème fraîche and gently reheat the soup, ensuring it doesn’t boil.
6. Garnish and serve: Stir in half of the snipped chives. Serve the soup hot, garnished with the remaining chives on top.

Recipe Tips

• Use fresh ingredients: Fresh carrots and orange juice will give your soup the best flavour and make it taste vibrant.
• Don’t overcook the vegetables: Cook the carrots just until soft to avoid a mushy texture in the soup.
• Blend the soup well: For a smooth and creamy texture, blend the soup thoroughly until there are no lumps.
• Adjust the seasoning: Taste the soup before serving and add extra salt, pepper, or orange juice if needed to balance the flavours.
• Reheat gently: When reheating, avoid bringing the soup to a boil, as this can cause the crème fraîche to separate.

How To Store & Reheat Leftovers

• Refrigerate: Store leftovers creamy carrot and orange soup in an airtight container. It can be kept in the fridge for up to 3 days.
• Freeze: Store leftovers creamy carrot and orange  in a freezer-safe container for up to 3 months. Thaw overnight in the fridge and reheat gently.
• Reheating: To reheat leftovers creamy carrot and orange soup , gently warm the soup in a saucepan over low heat for 5 minutes, stirring occasionally until hot. You can also reheat in the microwave for 3 minutes, stirring halfway through to ensure even heating.

Nutrition Facts

Serving Size: 1 serving (approximately 1 cup or 240 ml)

• Calories: 221 kcal
• Total Fat: 12 g
• Saturated Fat: 10 g
• Cholesterol: 0 mg
• Sodium: 1,331 mg
• Potassium: 827 mg
• Total Carbohydrate: 33 g
• Dietary Fiber: 6 g
• Sugars: 11 g
• Protein: 4 g
• Calcium: 92 mg
• Iron: 3 mg

Try More Mary Berry Recipes:

• Mary Berry Butternut Squash Soup Recipe
• Mary Berry Roasted Butternut Squash Soup
• Mary Berry Blue Stilton And Onion Soup
• Mary Berry Asparagus Soup Recipe
• Mary Berry Celeriac & Watercress Soup Recipe