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 didnโt expect was how lush it turned outโcreamy, 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 didnโt 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 crรจme fraรฎche, 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 โ Sweet meets sharp, and they balance beautifully when done right.
- Crรจme fraรฎche gives it that rich tang โ Lighter than cream, but still lush and silky.
- Itโs brilliant for batch cooking โ Makes loads, freezes like a dream, and always feels fresh when reheated.
INGREDIENTS + WHY THEY MATTER
- Carrots (1kg) โ The sweeter, the better. Iโve used older ones tooโjust simmer a bit longer.
- Orange zest + juice โ Adds brightness. Zest brings fragrance, juice brings a gentle tang.
- Vegetable stock (1.5 litres) โ Keeps it light and balanced.
- Crรจme fraรฎche (300ml) โ Creamy with a little acidity. Iโve tried Greek yogurt, but it wasnโt quite the same.
- Butter + onion โ Builds a rich, savoury base. Donโt skip the slow-cooking step here.
- Fresh chives โ A little herby bite at the end. Optional but worth it.
MAKING IT YOURS (WITHOUT RUINING IT)
- Dairy-free? Use oat crรจme fraรฎche or coconut cream insteadโjust go easy on the orange so it doesnโt curdle.
- No orange juice? Use fresh clementine juice or even apple juice in a pinchโitโs sweeter, so taste and adjust.
- Want a spiced version? Add a pinch of ground coriander or fresh grated ginger while cooking the carrots.
MISTAKES IโVE 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 | Didnโt blend long enough | Blend until absolutely smooth |
Crรจme fraรฎche split | Reheated too fast or too hot | Warm it gentlyโdonโt boil after adding |
HOW TO MAKE MARY BERRYโS 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 3โ4 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 30โ40 minutes until the carrots are soft.
BLEND UNTIL SMOOTH
Let it cool slightly, then purรฉe the soup in a blender or food processor until completely smooth. Return to the pan.
ADD ORANGE + CRรME FRAรCHE
Stir in the grated zest of ยฝ an orange, 300ml orange juice, and season to taste with salt and pepper. Add 300ml crรจme fraรฎche and gently reheatโdo 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 juicingโmuch 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. Donโt let it boil once crรจme fraรฎche 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 crรจme fraรฎche?
A: You can, but itโs more likely to split if overheated. Be extra gentle when reheating.
Q: Whatโs a good substitute for orange juice?
A: Clementine juice or a little apple juice can work. Youโll need to balance with lemon juice for acidity.
Q: Can I leave out the chives?
A: Absolutely. Theyโre lovely but not essential. A swirl of extra crรจme fraรฎche 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
Mary Berry Creamy Carrot and Orange Soup
Course: SoupsCuisine: BritishDifficulty: Easy6
servings10
minutes40
minutes221
kcalA rich and velvety carrot soup with a bright citrus twist. Gently simmered with orange juice and zest, finished with crรจme fraรฎche and chivesโitโs the kind of soup that feels fancy but takes hardly any effort. Perfect for cosy nights or a light lunch.
Ingredients
30g (1 oz) butter
1 onion, coarsely chopped
1kg (2 lb) carrots, thickly sliced
1.5 litres (2ยฝ pints) vegetable stock
Grated zest of ยฝ orange
300ml (ยฝ pint) orange juice
Salt and black pepper, to taste
300ml (ยฝ pint) full-fat crรจme fraรฎche
3 tbsp snipped fresh chives
Directions
- Melt butter in a saucepan. Add onion and cook gently until soft.
- Add carrots, cover, and cook for 10 minutes, stirring occasionally.
- Add stock. Bring to a boil, then simmer for 30โ40 minutes until carrots are soft.
- Blend until smooth. Return to the pan.
- Stir in orange zest, juice, salt, pepper, and crรจme fraรฎche. Reheat gentlyโdo not boil.
- Add half the chives. Serve hot with the rest sprinkled on top.
Notes
- Start with half the orange juice and add more to taste.
- Use full-fat crรจme fraรฎche for best texture.
- Blend thoroughly for the smoothest resultโespecially if using a stick blender.