Spanish Roasted Carrot Soup with Orange Recipe
This creamy soup combines the sweetness of roasted carrots with the light tang of orange, reminiscent of Spanish winter citrus and simple home cooking. The flavor is gently sweet, warming, and very aromatic. Perfect for cooler days as a first course or a light dinner with a slice of bread.
Roasting the carrots and garlic before blending deepens their natural sweetness and adds a subtle caramelized flavor, while the fresh orange zest and juice bring a bright, citrusy lift. The result is a simple yet elegant soup that feels both comforting and a little bit Mediterranean.
Chef's tips
Use a good-quality vegetable stock, as it forms the base of the flavor. Taste the orange juice before adding—if it’s very sour, start with a smaller amount and adjust gradually. For an extra-smooth texture, blend the soup longer and, if you like, pass it through a fine sieve.
How to serve
Serve in warm bowls, topped with a swirl of yogurt or coconut cream, a drizzle of olive oil, and a pinch of freshly ground black pepper. Add toasted pumpkin seeds, sunflower seeds, or chopped fresh herbs like parsley or coriander for crunch and freshness.
Ingredients
- carrot peeled, cut into thick slices - 700 g
- potatoes peeled, cut into cubes - 150 g
- onion diced - 1 piece
- garlic whole, unpeeled for roasting - 2 cloves
- vegetable stock homemade or from a cube - 900 ml
- orange zest and juice - 1 piece
- olive oil for roasting and the soup - 3 tablespoons
- ground cumin optional, for a light warm spice note - 0.5 teaspoons
- salt to taste
- black pepper to taste
- plain yogurt for serving, optional - 4 tablespoons
Preparation
- Preheat the oven to 200°C. Toss the carrots with 2 tablespoons of olive oil, a pinch of salt and pepper, and spread on a baking tray together with the unpeeled garlic cloves.
- Roast the carrots and garlic for 25–30 minutes, until the carrots are soft and lightly browned on the edges.
- Heat 1 tablespoon of olive oil in a pot over medium heat. Add the onion and sauté for 4–5 minutes, until softened and slightly translucent.
- Add the diced potatoes, cumin (if using), and cook for 2 minutes, stirring.
- Pour in the stock, bring to a boil, and cook for 10 minutes, until the potatoes are tender.
- Squeeze the roasted garlic out of the skins directly into the pot, then add the roasted carrots.
- Blend the soup with a hand blender until smooth and creamy. If it is too thick, add a little water or more stock.
- Add the grated orange zest (only the orange part) and the juice of half an orange. Stir, taste, and add more juice if you want a stronger citrus flavor.
- Season with salt and pepper. Serve hot with a spoonful of yogurt on top and a little grated orange zest.
Storage
Zupę przechowuj w lodówce bez dodatku jogurtu. Do mrożenia najlepiej nie dodawać soku z pomarańczy – wlej go dopiero po rozmrożeniu i podgrzaniu, aby smak był świeższy.
