This wonderfully easy soup is best enjoyed chilled on a hot day. It is light, a little sweet, and very soothing. The color is heavenly too. If you want to add some extra calories, drizzle a little olive oil onto it or stir in a dollop of plain Greek yogurt. It’s delicious either way.

6 servings

6 ingredients

15 minute prep

  • ¼ cup olive oil
  • 4 cups carrots, chopped
  • ½ cup shallots, chopped
  • 6 cups low-sodium vegetable stock
  • 1 cup orange juice
  • Salt and pepper to taste

  1. In a medium pot, heat olive oil over a medium high flame. Add carrots and shallot to the pot cook a minute then lower the flame to medium and sweat until soft, about 5 minutes.
  2. Pour in vegetable stock, raise the flame to medium high and bring to a simmer. Cook for about 15 minutes, or until the carrots are cooked through and soft.
  3. Remove the soup from the heat. Pour soup into a blender and puree until smooth. Blend hot liquids in batches with the vase filled only half way up. Hot liquids expand in the blender and can blow the top off and scald.
  4. Stir in orange juice to pureed soup, season with salt and pepper to taste.
  5. Serve warm or chilled.

Chef Tips

For a more intense orange taste, add a teaspoon of finely grated orange zest to the oil along with the carrots and shallots.

Nutrition Facts (per servings)

Calories: 148; Fat: 10g; Saturated Fat: 1g; Polyunsaturated Fat: 1g; Monounsaturated Fat: 7g; Carbohydrates: 16g; Sugar: 9g; Fiber: 3g; Protein: 2g; Sodium: 877mg

Registered Dietitian Approved

Your recipes, articles, videos, and more content are reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society

This recipe was originally published on Cook for Your Life. It is used by permission.

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