CSA Food Box #17: Carrot-Orange Soup

What to do when you have accumulated 3-6 bunches of carrots?   Make carrot soup with orange juice and zest.  This is a recipe I got from a family Chef and it is really clean and healthy.  We stirred in a bunch of dill and a spoonful of sour cream instead of cilantro to garnish.  Have you ever had fresh squeezed carrot, orange, and ginger juice?  OK, next time let’s try this with ginger as an addition.

Carrot Soup Recipe


  • 2 lbs carrots, cut into “coins”
  • 2 cups chopped onions
  • 4 tablespoons butter (or 2 T butter and 2 T olive oil)
  • 1 tablespoon dry sherry
  • 5 to 6 cups chicken stock
  • 1 cup fresh orange juice
  • 1 teaspoon orange zest
  • salt and pepper
  • Sour Cream
  • Dill or Cilantro

In soup pot, sauté onions in butter til golden, about 15 minutes. Add sherry. Add carrots, cook, stirring occasionally, 5 minutes. Add chicken broth and bring to a boil. Reduce heat, cover and simmer 30 minutes or til carrots are very tender. Let soup cool. Puree soup in blender or food processor.* Return soup to pot, add orange juice, orange zest, salt and pepper to taste and reheat. To serve, place in bowl and garnish with sour cream and dill or cilantro.

1 comment… add one
  • Seriously, one of the best recipes of the summer. We made it three times and ate it throughout a week.

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