Carrot and Orange Soup with Thyme

The flavours of carrot, orange and real whipping cream complement each other to absolute perfection in this easy-to-make puréed soup.

  • Prep: 15 min
  • Cooking: 30 min - 35 min
Yields 8 servings
carrot and orange soup with thyme

Ingredients

  • 1 tbsp (15 mL) butter
  • 1 onion chopped
  • 2 garlic cloves minced
  • 2 1/2 cups (625 mL) chicken stock
  • 1 cup (250 mL) orange juice
  • Finely grated peel of one orange
  • 2 tbsp (30 mL) fresh thyme or 2 tsp (10 mL) dried thyme
  • 1 lb (450 g) carrots sliced
  • 1 cup (250 mL) 35 % cream
  • 3 tbsp (45 mL) lemon juice
  • Salt and pepper to taste
  • Sprigs of fresh thyme for garnish

Preparation

Heat butter in large saucepan over medium heat. Sauté onion and garlic; cook 2 min stirring occasionally. Add chicken stock, orange juice, peel and 1/2 the fresh thyme or all the dried thyme; bring to boil. Add carrots, cover and simmer 30 min until very tender. Add remaining fresh thyme.

Purée soup until smooth. Return mixture to the saucepan; stir in cream, lemon juice, salt and pepper. Garnish with sprigs of fresh thyme.

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Nutritional information

Per serving
Energy: 165 Calories
Protein: 2 g
Carbohydrate: 13 g
Fat: 12 g
Fibre: 2 g
Sodium: 362 mg

Top 5 Nutrients

(% DV*)
Calcium: 5 % / 54 mg
Folate: 11 % / 23 mcg
Vitamin A: 168 % / 1682 mcg
Vitamin B6: 12 % / 0.2 mg
Vitamin C: 31 % / 19 mg