Carrot and Orange Soup

Winning points for this soup- bright, refreshing, filling and healthy.   I admit when I first heard of this soup, I was a little apprehensive about using orange juice.  I must say, that was the best part of the soup.


Source: Anne Sheasby: Fat-free Vegetarian


  • 2 Tbsp butter
  • 1 sprig of cilantro with stems intact
  • 1 lb carrots, sliced
  • 3 cups of vegetable stock
  • Orange rind-grated
  • Orange juice from 2 oranges
  • 1/2 tsp of grated nutmeg
  • 1/2 cup yogurt
  • Salt and freshly ground pepper to taste


  • Melt butter in a large pan. Add finely chopped cilantro stem, carrots and stir well, coating the vegetables with the butter.
  • Cover and cook for about 10 min, until vegetables are soft.
  • Add the stock, orange juice and the rind.  Add nutmeg powder, salt and pepper.
  • Bring to boil, reduce the heat.  Cover and simmer for about 40 min, till tender.
  • Cool and process the soup in a blender.
  • Return to heat and add yogurt. Reheat gently, stirring.
  • Ladle the soup into bowl and top off with a dollop of yogurt and garnish with cilantro.



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