Jamie Oliver Carrot Orange Soup is made with olive oil, garlic, yellow onion, red or orange bell pepper, sea salt, black pepper, carrots, low-sodium vegetable broth, spinach leaves, fresh orange juice, sliced almonds, and dried chili flakes. This easy Carrot Orange Soup recipe creates a healthy and tasty dinner that takes about 45 minutes to prepare and can serve up to 4 people.
More Jamie Oliver Recipe:
- Jamie Oliver Sweet Potato And Chorizo Soup
- Jamie Oliver Marrow Soup
- Jamie Oliver Chicken And Sweetcorn Soup
🧡 What Makes This Carrot Orange Soup Recipe So Satisfying:
- Tasty Flavors: The mix of sweet carrots, zesty orange juice, and tasty garlic makes this soup bright and refreshing.
- Full of Good Ingredients : This soup has lots of vitamins and antioxidants from the carrots, spinach, and orange juice, making it a healthy choice.
- Easy to Make: The recipe uses simple ingredients and easy steps, so it’s quick and straightforward to prepare.
- Flexible: You can enjoy this soup hot or cold, perfect for any time of the year. Plus, you can add your favorite toppings like sliced almonds or chili flakes to make it even better.
🥕 Jamie Oliver Carrot Orange Soup Ingredients
- ¼ cup (60 ml) Olive Oil
- 3 large cloves, chopped Garlic
- 1 large (about 250 grams), peeled and coarsely chopped Yellow Onion
- 1 large, coarsely chopped Red or Orange Bell Pepper
- 1 teaspoon Sea Salt, plus extra as needed
- Freshly ground Black Pepper, to taste
- 1 pound (465 grams), peeled and coarsely chopped Carrots
- 4 cups (946 ml) Low-Sodium Vegetable Broth
- 1 cup packed (30 grams) Spinach Leaves, can substitute with packed fresh parsley leaves (25 grams)
- ½ cup Fresh Orange Juice (from about 2 large oranges)
- Sliced Almonds, optional for garnish
- Dried Chili Flakes, optional to taste, if you like some heat
🥣 How To Make Jamie Oliver Carrot Orange Soup
- Heat the Oil: In a large pot (about 5-quart size), heat the olive oil over medium heat.
- Cook the Vegetables: Add the garlic, onion, and bell pepper to the pot. Sprinkle with sea salt and freshly ground black pepper. Cook for about 5 minutes, stirring occasionally.
- Simmer the Carrots: Add the chopped carrots and vegetable broth to the pot. Bring to a simmer and cover the pot partially. Let it cook until the carrots are tender, which should take about 10-15 minutes.
- Blend the Soup: Turn off the heat. Add the spinach to the pot and stir until it wilts. Using an immersion blender, carefully blend the soup right in the pot until it’s smooth.
- Add Orange Juice and Serve: Stir in the fresh orange juice and adjust the seasoning with more salt and pepper if needed. Serve the soup hot, garnished with sliced almonds and a sprinkle of dried chili flakes if you like.
💠Recipe Tips
- Cook Vegetables Well: Cook the onion, garlic, and bell pepper until they smell nice and are soft. This makes the soup taste better.
- Cut Carrots the Same Size: Cut all your carrots the same size so they cook evenly. This way, none of them will be too hard or too mushy.
- Let It Simmer Slowly: After putting everything in the pot, let the soup simmer slowly. This makes all the flavors come together well and keeps the vegetables from getting too soft.
- Be Careful with Orange Juice: Don’t put too much orange juice in at once. Add a little, taste the soup, and then add more if you need it. This helps you make sure the soup is not too sour or too sweet.
- Blend It How You Like It: Blend the soup to make it smooth or leave some bits if you like it a bit chunky. Take your time to make it just right for you.
🥗 What To Serve With Carrot Orange Soup?
This healthy Carrot Orange Soup pairs well with crusty bread, green salad, grilled cheese sandwiches, and roasted chicken. It also can be served alongside quinoa salad, rice pilaf, steamed vegetables, and garlic bread.
🎚 How To Store Leftovers Carrot Orange Soup?
- To Keep in the Fridge: Let the soup cool down completely. You can keep it in the same pot with a lid or put it in a container that closes tightly. It will stay good in the fridge for 3-4 days.
- To Freeze: If you want to keep the soup for longer, wait until it cools and then put it in a container or bag that’s safe for the freezer. You can freeze it for up to 2 months. Thaw it in the fridge overnight before reheating.
🥵 How To Reheat Leftovers Carrot Orange Soup?
- In the Microwave: Put some soup in a bowl that can go in the microwave. Cover it lightly and heat it up high for about 2-3 minutes. Stir it once in the middle so it heats up evenly.
- On The Stove: Put the soup in a pot and warm it up over medium heat. Keep stirring now and then until it’s hot, which should take about 5-10 minutes.
FAQs
How To Make The Soup Thicker?
If your soup is too runny, you can thicken it by mixing a spoonful of cornstarch with a little cold water and stirring it into the hot soup until it thickens.
Can I Make Carrot Orange Soup In A Slow Cooker?
Yes, Put all the ingredients except for the spinach and orange juice into the slow cooker. Set it to low for 6-8 hours or high for 3-4 hours. Add the spinach in the last 30 minutes. After cooking, blend the soup and mix in the orange juice before you serve it.
Can I Add Other Vegetables To Carrot Orange Soup?
Yes, you can add more vegetables like sweet potatoes, squash, red lentils, ginger, or pumpkin to the Carrot Orange Soup.
What Are Good Toppings For This Soup?
Try topping your soup with some sour cream, fresh herbs like parsley, or some toasted pumpkin seeds.
More Jamie Oliver Recipe:
Jamie Oliver Carrot Orange Soup Nutrition Facts
- Calories: 228kcal
- Carbohydrates: 25g
- Protein: 4g
- Fat: 14g
- Saturated Fat: 2g
- Polyunsaturated Fat: 2g
- Monounsaturated Fat: 10g
- Sodium: 670mg
- Potassium: 640mg
- Fiber: 7g
- Sugar: 14g
- Vitamin A: 21287IU
- Vitamin C: 100mg
- Calcium: 91mg
- Iron: 2mg
Jamie Oliver Carrot Orange Soup
Description
Jamie Oliver Carrot Orange Soup is made with olive oil, garlic, yellow onion, red or orange bell pepper, sea salt, black pepper, carrots, low-sodium vegetable broth, spinach leaves, fresh orange juice, sliced almonds, and dried chili flakes. This easy Carrot Orange Soup recipe creates a healthy and tasty dinner that takes about 45 minutes to prepare and can serve up to 4 people.
Ingredients
Instructions
- Heat the Oil: In a large pot (about 5-quart size), heat the olive oil over medium heat.
- Cook the Vegetables: Add the garlic, onion, and bell pepper to the pot. Sprinkle with sea salt and freshly ground black pepper. Cook for about 5 minutes, stirring occasionally.
- Simmer the Carrots: Add the chopped carrots and vegetable broth to the pot. Bring to a simmer and cover the pot partially. Let it cook until the carrots are tender, which should take about 10-15 minutes.
- Blend the Soup: Turn off the heat. Add the spinach to the pot and stir until it wilts. Using an immersion blender, carefully blend the soup right in the pot until it’s smooth.
- Add Orange Juice and Serve: Stir in the fresh orange juice and adjust the seasoning with more salt and pepper if needed. Serve the soup hot, garnished with sliced almonds and a sprinkle of dried chili flakes if you like.
Notes
- Cook Vegetables Well: Cook the onion, garlic, and bell pepper until they smell nice and are soft. This makes the soup taste better.
- Cut Carrots the Same Size: Cut all your carrots the same size so they cook evenly. This way, none of them will be too hard or too mushy.
- Let It Simmer Slowly: After putting everything in the pot, let the soup simmer slowly. This makes all the flavors come together well and keeps the vegetables from getting too soft.
- Be Careful with Orange Juice: Don’t put too much orange juice in at once. Add a little, taste the soup, and then add more if you need it. This helps you make sure the soup is not too sour or too sweet.
- Blend It How You Like It: Blend the soup to make it smooth or leave some bits if you like it a bit chunky. Take your time to make it just right for you.