Mary Berry Creamy Carrot and Orange Soup Recipe

This Mary Berry Creamy Carrot and Orange Soup is a creamy and vibrant recipe, which is made with fresh carrots and orange juice. It’s the ultimate comfort food recipe, ready in about one hour.

Mary Berry Creamy Carrot and Orange Soup Ingredients

• 30 g (1 oz) butter
• 1 onion, coarsely chopped
• 1 kg (2 lb) carrots, thickly sliced
• 1.5 litres (2 1/2 pints) vegetable stock
• grated zest of 1/2 orange
• 300 ml (1/2 pint) orange juice (squeezed fresh or from a carton)
• salt and black pepper
• 300 ml (1/2 pint) full-fat crème fraîche
• 3 tbsp snipped fresh chives

How To Make Mary Berry Creamy Carrot and Orange Soup

1. Sauté the vegetables: Melt the butter in a large saucepan over a gentle heat. Add the onion and cook, stirring occasionally, until soft but not coloured. Add the sliced carrots, cover the pan, and cook gently for 10 minutes, stirring from time to time.
2. Simmer the soup: Add the vegetable stock and bring the mixture to a boil. Cover the pan, reduce the heat, and simmer for 30–40 minutes, stirring occasionally, until the carrots are very soft.
3. Blend and finish: Purée the soup in a food processor or blender until completely smooth. Return the soup to the rinsed-out pan. Stir in the orange zest, orange juice, and season with salt and pepper. Stir in the crème fraîche and gently reheat the soup without letting it boil.
4. Garnish and serve: Stir in half of the snipped chives. Serve hot, garnished with the remaining chives.

Recipe Tips

• How to get an extra smooth soup? For the silkiest texture, blend the soup in batches in a high-powered blender. You can also pass it through a fine-mesh sieve after blending to remove any fibrous bits.
• Can I use something other than crème fraîche? Yes, you can substitute it with heavy cream for a similar rich texture. For a dairy-free or vegan option, full-fat coconut milk works well and complements the orange flavour.
• How to boost the orange flavor? For a more intense citrus note, you can increase the amount of orange zest. A tiny splash of orange liqueur, like Cointreau, added at the end can also elevate the flavour.
• Can I make this soup ahead of time? Absolutely. Prepare the soup up to the point of blending. When you’re ready to serve, reheat it, then stir in the orange juice, zest, crème fraîche, and chives.

What To Serve With Carrot and Orange Soup

This sweet and vibrant soup is delicious with simple accompaniments.

• A slice of warm, crusty bread or a wholemeal roll
• A dollop of plain yogurt or extra crème fraîche
• Homemade croutons
• A sprinkle of toasted pumpkin seeds

How To Store Carrot and Orange Soup

• Refrigerate: Allow the soup to cool completely. Store in an airtight container in the refrigerator for up to 3 days. Reheat gently, being careful not to boil it after the crème fraîche has been added.
• Freeze: It’s best to freeze this soup before adding the crème fraîche, as dairy can sometimes split when thawed. Let the puréed soup base cool, then freeze for up to 3 months. Thaw, reheat, and then stir in the orange juice, zest, and crème fraîche.

FAQs

• Can I make this soup vegan? Yes. Use olive oil or a plant-based butter instead of dairy butter, and substitute the crème fraîche with a full-fat coconut milk or another vegan cream alternative.
• Why isn’t my soup very sweet? The sweetness of the soup depends heavily on the natural sweetness of your carrots. Using fresh, in-season carrots will yield the best results. If needed, you can add a small pinch of sugar to balance the flavours.
• Can I use dried chives? Fresh chives are highly recommended for their bright, mild onion flavour. Dried chives have a different, more muted taste and won’t provide the same fresh garnish.

Try More Recipes:

• Mary Berry’s Butternut Squash Soup Recipe
• Mary Berry’s Borscht Recipe
• Mary Berry Winter Vegetable Soup
• Mary Berry Turkey Soup Recipe

Mary Berry Creamy Carrot and Orange Soup Recipe

Course: SoupsCuisine: british

Servings

8

servings

Prep time

15

minutes

Cooking time

50

minutes

Calories

308

kcal

A vibrant, sweet, and creamy soup with a refreshing hint of orange and chives.

Ingredients

• 30 g (1 oz) butter
  

• 1 onion, coarsely chopped
  

• 1 kg (2 lb) carrots, thickly sliced
  

• 1.5 litres (2 1/2 pints) vegetable stock
  

• grated zest of 1/2 orange
  

• 300 ml (1/2 pint) orange juice
  

• 300 ml (1/2 pint) full-fat crème fraîche
  

• 3 tbsp snipped fresh chives
  

• salt and black pepper

Directions

• Melt butter in a large saucepan. Add onion and cook until soft. Add carrots, cover, and cook gently for 10 minutes.
  
• Add the stock, bring to a boil, then cover and simmer for 30–40 minutes until carrots are soft.
  
• Purée the soup in a blender until smooth.
  
• Return to the pan and stir in the orange zest, orange juice, and salt and pepper.
  
• Stir in the crème fraîche and reheat gently without boiling.
  
• Stir in half the chives and serve garnished with the rest.