Mary Berry Creamy Carrot and Orange Soup

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 didnโ€™t expect was how lush it turned outโ€”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 didnโ€™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 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.
  • Itโ€™s 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. Iโ€™ve used older ones tooโ€”just 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. Iโ€™ve tried Greek yogurt, but it wasnโ€™t quite the same.
  • Butter + onion โ€“ Builds a rich, savoury base. Donโ€™t 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 insteadโ€”just go easy on the orange so it doesnโ€™t curdle.
  • No orange juice? Use fresh clementine juice or even apple juice in a pinchโ€”itโ€™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 Iโ€™VE MADE (AND HOW TO AVOID THEM)

WHAT WENT WRONGWHY IT HAPPENSHOW TO FIX IT
Soup turned too sharpUsed too much orange juiceStart with half, taste, and adjust
Texture was grittyDidnโ€™t blend long enoughBlend until absolutely smooth
Crรจme fraรฎche splitReheated too fast or too hotWarm it gentlyโ€”donโ€™t boil after adding

HOW TO MAKE MARY BERRYโ€™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 3โ€“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 30โ€“40 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 + CRรˆME FRAรŽCHE
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 reheatโ€”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 juicingโ€”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. Donโ€™t 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 itโ€™s more likely to split if overheated. Be extra gentle when reheating.

Q: Whatโ€™s a good substitute for orange juice?
A: Clementine juice or a little apple juice can work. Youโ€™ll need to balance with lemon juice for acidity.

Q: Can I leave out the chives?
A: Absolutely. Theyโ€™re lovely but not essential. A swirl of extra crรจme fraรฎche works just as well.

Try More Recipes:

Mary Berry Creamy Carrot and Orange Soup

Course: SoupsCuisine: BritishDifficulty: Easy
Servings

6

servings
Prep time

10

minutes
Cooking time

40

minutes
Calories

221

kcal

A rich and velvety carrot soup with a bright citrus twist. Gently simmered with orange juice and zest, finished with crรจme fraรฎche and chivesโ€”itโ€™s 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 30โ€“40 minutes until carrots are soft.
  • Blend until smooth. Return to the pan.
  • Stir in orange zest, juice, salt, pepper, and crรจme fraรฎche. Reheat gentlyโ€”do 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 resultโ€”especially if using a stick blender.
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