Carrot-Orange Soup

From: littleunagi

On May 14, 2009

This was easy and tasty. I made some modifications that included: frying the onion in a little butter with some fresh dill and then adding to the crockpot along with the other ingredients. This softens the taste of the onion. I also substituted I cup of the stock with a 1/2 cup of water and a 1/2 cup of white wine. When serving, I swirled some plain yogurt in each bowl along some chopped fresh dill-- both added color and a nice fresh flavor. Dill works very well with carrots, particulalry when it is fresh.

From: Avocato

On Feb 8, 2009

This is a surprisingly good soup. I am not wild about carrot soup ever — and the family and I are wild about this!!! I've made it 3 times in the last month and my sweetie has asked me to make double batches. The orange juice is really important (though I once subbed tangerine juice which was great). I also added dried orange peel into the pot (it gets blended so don't worry about the consistency). Instead of cream, I used a cup of plain yogurt — very yummy, less calories, more tangy. I also used more ginger (2x or 3x as much), a few stalks of celery, and garlic. Dress it up at the end with cinnamon, nutmeg, clove or allspice (or combos), and add some of those to the soup as well (after the blending, near the end). I also serve it with a dollop of yogurt. Such a good winter soup — a new regular with lots of flavor and lots of health.

From: Kydd

On Jun 25, 2005

Yummy and simple! I added 1/4 tsp of nutmeg and left out the pepper. Substituted whipping cream with plain yogurt...I ate the first bowl without any yogurt and it still tasted yummy. Nice cold soup!

From: Kathy228

On Dec 23, 2007

Luscious soup. I made it in a slow cooker in 6-hours. I added a tsp of orange zest and some grated nutmeg. And stirred in sour cream, because I didn't have whipping cream. A dusting of fresh nutmeg in each bowl took this soup almost to gourmet status. This was wonderful. Thanks Mary.