Carrot Citrus Soup
Carrots, fennel and a bit of orange give this soup a smooth, and slightly sweet flavor. It’s a favorite of mine and my mom’s and I make it regularly. The addition of fennel adds to the simplicity of the soup and the health-promoting spices add complexity to the flavor! Super simple to make and can be stored int the fridge for up to 4 days and in the freezer in jars for up to 2 months.
Servings Prep Time
6-8servings 30minutes
Cook Time
35minutes
Servings Prep Time
6-8servings 30minutes
Cook Time
35minutes
Ingredients
Instructions
  1. Heat the olive oil in a soup pot over medium heat, then add the onion, fennel, and a pinch of salt and sauté until golden, about 4 minutes.
  2. Stir in the carrots, orange zest, cumin, cinnamon, red pepper flakes, and 1/4 teaspoon of salt and sauté until well combined, about 4 minutes.
  3. Add the 3 cups of broth and cook until the carrots are tender, about 20 minutes.
  4. In a blender, puree the soup in batches until very smooth. If need be, add additional liquid to reach the desired thickness.
  5. Return the soup to the pot over low heat, stir in the orange juice, lemon juice, maple syrup and a pinch of salt, and gently reheat slowly.
  6. Serve garnished with a sprinkle of raw pumpkins seeds.