| Level: | Easy |
| Total: | 45 min |
| Prep: | 15 min |
| Inactive: | 10 min |
| Cook: | 20 min |
| Yield: | 4 servings |
Ingredients
- 1 tablespoon olive oil
- 3/4 pound carrots, roughly chopped
- 1 medium onion, roughly chopped
- 1 clove garlic, smashed
- 2 teaspoons finely grated orange zest
- 2 teaspoons dried oregano
- 1/4 cup white wine
- 1 1/2 cups chicken or vegetable stock
- 1 1/2 cups water
- Salt and freshly ground black pepper
- 2 tablespoons light sour cream, divided
Instructions
- In a medium saucepan, heat the olive oil over medium heat. Add the carrots and the onion and sweat until the mixture starts to soften, about 5 minutes. Add the garlic, orange zest and oregano and cook until fragrant, another 1 to 2 minutes. Raise the heat and deglaze the pan with white wine. Add the stock and water. Bring to a boil and reduce to a simmer. Cook until the carrots are tender, about 8 to 10 minutes. Cool the mixture for about 5 minutes before processing.
- Process the soup in a food processor or blender until smooth. Season with salt and pepper, to taste. Pour into serving bowls and swirl in a heaping teaspoon of sour cream before serving.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 134 |
| Total Fat | 5 g |
| Saturated Fat | 1 g |
| Carbohydrates | 16 g |
| Dietary Fiber | 3 g |
| Sugar | 7 g |
| Protein | 4 g |
| Cholesterol | 5 mg |
| Sodium | 741 mg |
Reviews
I tweaked this a bit–based on previous comments, decreased oregano to 1/2 teaspoon. I also increased the grated orange peel to about 3 teaspoons and after tasting it when it was almost done, I used about 1/4 C of fresh juice from the orange I’d just zested. It really added some bright and fresh flavor to the carrots.
Oof, that was terrible. No amount of creme fraiche could fix that. Should’ve read the reviews first and either used way less oregano or skipped the recipe altogether.
amazing
My family just did not care much for this recipe. The oregano was far too strong for our tastes; I guess I should have read through the comments, first!
I would say this is a great low cost low calorie dish to get vegetables into the kids especially. I believe that much of the confusion over the oregano comes from its different dried forms available in the markets. One form is ground and the other leaves. Recipes should state so we can adjust depending on what we have. Two heaping tsp. of my dried leaf form makes 1/4 tsp. of ground oregano. You can see the problem when which form is not specified. 1/4 to 1/2 tsp. of mild curry powder is also delicious.
Also, if you do not want to use the sour cream, and you want to keep it healthy, use 3/4 inch of tofu from a standard 1 pound block in the market. Add just before blending and it will up the protein and make the soup creamy. My wife could not believe the soup did not contain dairy when I used tofu.
Hope this helps.
Also, if you do not want to use the sour cream, and you want to keep it healthy, use 3/4 inch of tofu from a standard 1 pound block in the market. Add just before blending and it will up the protein and make the soup creamy. My wife could not believe the soup did not contain dairy when I used tofu.
Hope this helps.
Did not care for the taste of this at all. I just did not like the salty/sweet combo here. I followed the recipe exactly and now reading other reviews, I should have added less oregano. Though, I still I think I wouldn’t like it. Like one of the other reviewers, mine also had the consistency of baby food. I also blended it in a food processor. Definitely won’t be making this again.
So easy and tasty! Added some ginger and cumin. Love the orange aromas.
This is now one of my favorite soups! very satisfying!
I read many of the reviews and made a few changes based on other’s suggestions. I only used 1/4 tsp of oregano, but added 1/4 tsp of toasted and ground cumin seeds and about 1/2 tsp of fresh grated ginger. I roasted the garlic prior to adding it in. I also added a small yukon gold potato and a heaping tablespoon of red lentils. The lentils dissolved, and along with the potato gave the soup a really nice velvety texture. Next time I think I’ll up the cumin to 1/2 tsp. Wonderful soup for a chilly fall day.
I thought that this was good. I will make a couple of changes next time, use less oregano and maybe add a garlic clove. I would also double the recipe if you want to serve four adults. How many carrots make up 3/4 a pound? I used five small carrots.