Carrot and Orange Soup

Carrots, in any form, along with all fruits and vegetables that are orange in color, are an incredible source of antioxidants and phytochemicals—cancer fighting, heart-healthy nutrients.

Serves: 6Hands-on: 15 minutesTotal: 35 minutesDifficulty: Easy

Serves: 6


  • 8 large carrots, peeled and thinly sliced
  • 2 celery stalks, chopped fine
  • 3 cups vegetable stock
  • 1 orange, juice with peel reserved
  • 1 tsp. salt
  • ¼ tsp. white pepper
  • 1 small bay leaf


  • In a large saucepan, combine carrots, celery, stock, orange juice, salt, pepper, and bay leaf. Bring to a boil and then simmer until carrots are tender, about 10 to 20 minutes.
  • Discard bay leaf. Pour soup mixture into a blender or food processor and purée until smooth. Return to saucepan and bring to a simmer.
  • Serve hot or cold garnished with the reserved orange peel.