This homemade vegetable, Zuppa di Carote, is a simple yet flavorful Italian carrot soup. It is naturally sweet and creamy without cream.
This soup is a game changer because it’s creamy without any added cream! It’s sweet without any added sweetener, and it’s delicious without using any expensive ingredients. Moreover, it’s easy to make and a favorite among kids. Want to know the secret? Instead of boiling everything on the stovetop, I roast the vegetables. Roasting the vegetables works wonders! It brings out the natural sweetness of the carrots, intensifies the flavor of the oranges and results in an incredibly tasty soup.
I enjoy topping mine with a swirl of coconut milk and serving it alongside a slice of toasted sourdough or this cornbread casserole. It’s wonderfully comforting.
Why you will love this Italian recipe?
- You might be delighted to discover that this velvety soup is entirely dairy-free.
- It’s allergen-friendly, vegan, wholesome, and also very budget-conscious.
- All the ingredients are gluten-free, nut-free, and vegan.
- Plus, it’s delicious and easy to prepare, and the flavors become even more tasty the following day!
Zuppa di Carote Ingredients
Oranges
I roasted orange pieces with the orange zest that I removed with a spoon after roasting.
Carrots
The smaller you dice the carrots, the quicker they will roast. Buy organic if you can. If you like carrots, you will also enjoy these carrot fries, raw carrot salad, or this nutritious ABC juice.
Onions
I used yellow onions for the base of this soup, but white will work too.
Olive oil
or any vegetable oil you have at your disposal
Vegetable stock
I like to buy organic that is free of pesticides and GMOs. I also check that it is free of MSG, natural flavorings, or dehydrated vegetables. For nonvegetarian options, use chicken stock.
Seasoning
Salt and pepper
Handful of Thyme and/or parsley
Ginger
Ginger adds the spicy kick. I grated the ginger and added at for a spicy kick
Garlic
Adjust to taste. I used two garlic cloves. You can also roast the garlic with veggies or use garlic powder instead.
Cinnamon stick
You can use cinnamon stick or cinnamon powder.
How to make Carrot and Orange Soup
First step: Roast the carrots and oranges in the oven.
Preheat your oven to 400°F (200°C). Peel and cut the carrots into chunks. Spread them out on a baking sheet lined with parchment paper. Cut oranges in quarters and place them on the baking sheet with the carrots. Drizzle with olive oil and sprinkle with salt pepper, and thyme. Roast for 25–30 minutes until the carrots are tender and slightly caramelized, and the orange halves are soft. Once the oranges are cool enough to handle, remove the zest from the roasted quarters with the spoon.
Second step: Soften the onions and garlic in a pot
Heat a bit of olive oil (1 tablespoon) over medium heat in a large pot. Add chopped onions, minced garlic, freshly grated ginger, cinnamon stick and fresh herbs and simmer until they become soft and translucent about 5-7 minutes. Cook for an additional 1-2 minutes until fragrant.
Third step: Combine
Add the carrots and oranges to the pot. Pour enough vegetable broth to cover the vegetables. This will be about 4 cups, but adjust as needed. Increase the heat and bring the soup to a boil. Reduce the heat, cover and simmer for 10 minutes to bring all flavor combination together.
Taste and adjust with salt and pepper as needed.
Fourth step: Blend to make a smooth soup and serve
Use an immersion blender to pureethe soup until smooth. You can transfer the soup in batches and puree until smooth. Adjust the seasoning to taste and stir in orange juice if the soup is too thick.