Orange, vanilla and sage… These are some of the most surprising flavors that you can find in this carrot soup recipe. And it really works! Serve this carrot soup hot or chilled: it is entirely up to you!
Here is a quick carrot soup recipe with a surprising twist!
Have you ever thought of adding orange zest to a carrot soup before? Why would you want to do that, I can hear you think.
Here is why, because those 2 flavors go extremely well together.
Believe me!
Marrakech
It is not that I woke up one fine morning and I just had this eureka moment.
It is a flavor combination that I came across while traveling.
I ordered a bowl of carrot soup in Marrakech, Morocco for lunch once when I was visiting that city years ago. It was on a lunch menu somewhere as a starter. I first didn’t expect much, but yeah. I was totally blown away by that extra zesty flavor.
Ka-ching it went in my head, another interesting soup idea to try out myself when I get back home!
The main course was a crunchy chicken pastilla by the way, check that recipe as well!
Vanilla?
But I added my own extra little flavor touch: vanilla and sage!
Right, vanilla.
I know.
That might perhaps be an odd ingredient to add to a hot and savory soup but it just tastes so damn right in this soup here.
Try it and you will see what I am talking about.
Easy Carrot Soup with Orange, Vanilla & Fresh Sage
So here is another cool thing about this carrot and orange soup…
You can serve it warm and chilled!
It is entirely up to you.
The first fresh batch I made of this soup we ate hot as a little starter before a lamb dinner. I put what was left of the soup in the fridge for lunch a day later. And it was just a last minute idea to not warm the soup up again, but give it a try just chilled.
Wow, both hit home. What an amazing flavor!
You should also check out another amazing carrot soup: my silky smooth carrot and pumpkin soup with delicious grilled cheese and ham sandwiches!
Carrot Soups
I made this soup twice: once over the stove and a second time in my fabulous KitchenAid Cook Processor! For the KitchenAid Cook Processor recipe: scroll down to the second carrot soup recipe!
Watch how I prepare a velvety soup with vanilla and orange in my fabulous KitchenAid Cook Processor!
Orange, vanilla and sage… These are some of the most surprising flavors that you can find in this carrot soup recipe. But it really works, see for yourself!
Enjoy!
Easy Orange & Carrot Soup with Vanilla Recipe
Orange, vanilla and sage... most surprising flavors for this carrot soup recipe - it really works! Served hot or chilled: your choice!
- 1 lb fresh carrots (450 g)
- 3 cups chicken or vegetable stock (720 ml)
- ½ small fresh orange
- ½ vanilla bean
- a handful fresh sage leaves
- 2 large garlic cloves
- ½ small onion
- 2 tbsp unsalted butter
- 10 salted pistachio nuts crushed
- 1 bay leaf
- 3 tbsp olive oil
- pepper
- salt
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Peel and chop up the yellow onion and the garlic cloves. Add them to a large pan together with the olive oil, the bay leaf and the ½ vanilla bean (slice it in half lengthwise first).
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Place the pan over medium heat and stir fry the onion and garlic in the hot oil for 5 minutes. In the meantime peel the carrots and slice them up finely. Add them to the onions. Pour in the vegetable or chicken stock.
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Season with a good pinch of pepper. Slice the fresh orange in half and add it to the soup together with the fresh sage.
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Bring the carrot soup to a rolling boil and then turn the heat lower. Put a lid on the pan and cook the carrot soup for 30 minutes until all of the ingredients are soft and smooth.
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Remove the vanilla bean, the bay leaf and the sage. Mix or blend the soup until it is silky smooth. Add the unsalted butter.
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Mix or blend the carrot well again. Check the seasoning of the carrot soup and add extra pepper and salt to taste if necessary.
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Scoop the soup into bowls and garnish with the crushed pistachio nuts. If you are serving the soup cold, let it cool down fully in the fridge and serve with the pistachio nuts.
The KitchenAid Cook Processor Recipe
Have you ever thought of adding orange zest to a carrot soup before?
Watch how I prepare a zesty creamy carrot and orange soup with vanilla in my fabulous KitchenAid Cook Processor!!
There are some surprising flavors in this carrot and orange soup. But it really works! You can also serve this carrot soup hot and chilled as well: it is entirely up to you!
Enjoy!
Easy Orange & Carrot Soup Recipe
Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 2 to 3
Ingredients
- 1 lb fresh carrots (450 g)
- 3 cups water (720 ml)
- 1 chicken bouillon cube or vegetable bouillon cube
- 1 small fresh orange½ vanilla bean
- a handful fresh sage leaves
- 2 large garlic cloves
- ½ large onion
- 2 tbsp unsalted butter
- 10 salted pistachio nuts crushed
- 3 bay leaves
- 3 tbsp olive oil
- pepper
- salt
Instructions
- Peel the yellow onion, the carrots, orange and the garlic cloves. Add them to the bowl of the Cook Processor fitted with the MultiBlade. Close the lid and press Pulse for 10 seconds.
- The vegetables should be roughly chopped up. Scrape down the sides of the bowl and add the water, the bouillon cube, the fresh sage, the olive oil, the bay leaves and the vanilla bean (slice it in half lengthwise first). Season with a pinch of pepper and salt.
- Close the lid of the bowl and select BOIL P1. Press Start to activate the program.
- After that, remove the vanilla bean, the bay leaves and the sage. Add the unsalted butter to the soup.
- Close the lid of the bowl and press Pulse for 20 seconds. Blend the soup until it is silky smooth.
- Check the seasoning. Add extra pepper and salt to taste.
- Pour the soup inoto bowls and garnish with the crushed pistachio nuts.
- Serving the soup cold? Let it cool down fully in the fridge and serve with the pistachios. Enjoy!
