Carrot & Blood Orange Soup

Carrot & Blood Orange Soup

The nutrient-rich goodness of carrots and fragrant, colorful Moro blood oranges light up this delicious soup. It’s perfect for cooler winter evenings, and warms up for a flavorful lunch the next day – that’s if there are any leftovers.
Course Appetizer, Main Course, Main Dish, Soup
Cuisine American


  • 2 tablespoons olive oil
  • 1 onion
  • 1 1/2 pounds carrots
  • 2 Moro blood oranges zest & juice
  • 2 garlic cloves sliced
  • 2 inches fresh ginger sliced
  • 2 sprigs fresh thyme
  • 4 cups vegetable stock
  • Sea salt to taste
  • Freshly ground pepper to taste
  • 4 tablespoons fresh coriander chopped


  • Heat the oil in a large saucepan. add the garlic and ginger and cook for 2 minutes or so.
  • Peel and chop the onions, and trim, peel, and chop the carrots. Add to the saucepan with the garlic and ginger, and continue to cook for another 3 to 4 minutes, until the onions are reaching a golden color.
  • Add the vegetable stock, thyme and blood orange zest. Bring to a boil over a medium-high heat. Once it’s boiling, lower the heat, cover and simmer until the carrots are tender, or about another 20 minutes.
  • Remove from the heat, discard the thyme sprigs, and process the soup using an immersion blender, or other food processor, until it’s the desired consistency.
  • Add the blood orange juice last, and season with salt and pepper to taste.
  • Top with chopped coriander and serve.
Keyword Moro blood orange, Oranges
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