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Carrot Soup with a Tangy Twist!

by: Susan Gast | Author, Blogger at Easy Food Dehydrating, Beesville Books, and SupaBees music!

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.

Before Blending...

After Blending!

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!

Courtesy of Camtasia
Registered User

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.

Ingredients for Carrot Soup

• 2 tablespoons of olive oil
• 1-3/4 to 2 cups of dehydrated carrots
• 1/4 cup dehydrated onion
• 2 slices dehydrated elephant garlic, crumbled
• 1 teaspoon dried oregano
• 3-1/2 cups of vegetable stock
• salt* and pepper to taste
• 1/2 cup (more or less) of fresh or from concentrate orange juice, to taste.

You should be able to 'detect' the orange juice, but not be overwhelmed by it.

How to Make Carrot Soup

1. Re-hydrate the dehydrated carrots, dehydrated onion, and dehydrated garlic with clean cold, or freshly boiled water.
2. To a good heavy pan, add the olive oil, medium heat.
3. Add the onions and carrots and cook until softened, around 8 minutes, then add the garlic and the oregano, and cook some more for a few minutes.
4. Add the vegetable stock and bring to a boil.
5. Simmer for 10 minutes or until the carrots and onions are cooked through.
6. Add the orange juice, and stir.
7. Use a blender to mix in small batches... allow air to escape from the little hole in the lid so that the heat doesn't cause any explosive problems! Just have your hand over that top little hole to catch any runaway splashes. Blend until smooth, about 45 - 60 seconds.

You can also use a “wand/stick” blender, but make sure that you’re not using a non-stick pan or your “best pan” at this stage, otherwise, the hand-held stick blender head may accidentally scratch it. (Ask me how I know). It's NOT the blade that scratches but the outer edge itself if you're not careful.

*IF you need to add salt, do so, BUT be careful NOT to over-salt as the bouillon has salt in it.

CARROT SOUP

Nutrition Facts

Servings: 6

Calories: 124.3

Amount per serving

---

% Daily Value*

Total Fat: 5g    Saturated Fat: 0.7g Cholesterol: 0mg Sodium: 899.3mg

6% 4% 0% 39%

% Daily Value*

Total Carbohydrates: 20g    Dietary Fiber: 4.7g    Total Sugars: 10.7g Protein: 1.8g

7% 17%

% Daily Value*

Vitamin D: 0mcg Calcium: 57.8mg Iron: 0.6mg Potassium: 531.2mg

0% 4% 3% 11%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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!

Here's How to Make EASY MEALS with Dried Food

20 Taste-Tested Easy Recipes

Containing dehydrated food... that even your kids and spouse will eat!

🍕 Pizza! 🥧  Shepherd's Pie! 🥘  Beef Stew!
plus Cauliflower Soup and Cauliflower Mash, along with crazy Carrot Soup!

Decadent Desserts:
Carrot Cake and Cranberry Pineapple Pie!
and more...

Fresh food ingredient amounts are included for when you have fresh food on hand.

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!