Carrot Soup with a Tangy Twist!

You are absolutely gonna love this carrot soup! So thick and delicious—my Dad loves it.

With a Splash of Orange Juice!

Rather than risk razing my knuckles on the grater to add a little orange rind for flavoring, I cheat and do this instead: I add a splash of OJ straight from the bottle! :-)

Shhhh! Keep it a secret...

But because drying orange peel (zest) is easy to do, I add about a tablespoon of dried orange zest if I don't have fresh oranges on hand. Add the zest at the start of the cooking to allow it to meld and dissolve.

Carrot soup is healthy and easy to make. The key to a good soup is using the right type of carrots.

When cooking with fresh carrots, look for carrots that are bright orange and have a smooth, firm texture. Avoid carrots that are limp or have brown spots. I am trying my best not to laugh right now.

Look, just chop up your carrots and cook 'em. No need to make a meal out of it! (Grin).

Different Types of Carrots Yield Different Results!

There are many different types of carrots.

The most common type is the orange carrot, but there are also white, yellow, and purple carrots.

Each type of carrot has its own unique flavor and nutritional value.

When choosing carrots for your soup, pick which you like best.

Taste the Difference Between White and Orange Carrots

Orange carrots are the most popular type of carrot. They are also the sweetest and most nutritious. They are a good source of beta-carotene, which is converted into vitamin A in the body. Vitamin A is important for vision, immunity, and cell growth.

White carrots are less sweet than orange carrots and have a slightly bitter taste. They are a good source of fiber and vitamins C and K.

Yellow carrots are similar to white carrots in terms of taste and nutrition. They are slightly sweeter than white carrots and are a good source of vitamin A, potassium, and beta-carotene.

Purple carrots are the least sweet type of carrot. They have a nutty flavor and are a good source of antioxidants. Purple carrots are also a good source of vitamins A, C, and K.

Want to Use Fresh Ingredients?

If you want to use fresh ingredients that you may have on hand, do this:

Exchange the dry ingredients in the recipe, above, for these fresh ingredients listed below!

• 2 lbs carrots, washed, peeled, and sliced
• 1/2 large onion, peeled and sliced
• 2 slices fresh elephant garlic, or 1 small clove of "regular sized" garlic
• 1/4 teaspoon garlic powder

Don't forget that dash of OJ. Add just "enough" to taste the OJ and not overwhelm the soup.

Check Out These Recipes:

ENJOY this fantastic good-to-the-last-drop soup—not only for the sheer taste of it, but the goodness of the beta carotene it contains too! It's my dad's FAVORITE soup I make!

Please check out my other soup recipes on our main recipe page. How about celery and potato soup? Or lentil soup? Yummy!

These dishes contain dehydrated food components. If you want to make these dishes using fresh ingredients, pick up a copy of our Recipe eBook. In it, we list the fresh ingredients instead of dehydrated. Thanks.

The recipe book, above, actually has way over 20 recipes in it. How many? Twenty six - but it didn't quite have the same "ring to it" for a title!

Don't forget to get your free "Six Simple Steps" eBook where I share how to dehydrate food safely!