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Carrot Orange Soup

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Recipe, video and photography provided by Heinen’s partner, Chef Billy Parisi.

Refreshing and vibrant to the eyes and taste buds, this Carrot Orange Soup is the healthy dish you need to brighten up your winter dinner routine.

In addition to the great flavors and good-for-you ingredients, this soup has the added bonus of being vegan-friendly!

Carrot Orange Soup

Carrot Orange Soup


  • 1 Tbsp. olive oil
  • 2 small yellow onions, peeled and medium diced
  • 1 tsp. sugar
  • 4 cups carrots, peeled and roughly chopped
  • 8 cups vegetable stock
  • Zest and juice of 1 orange
  • Pinch of nutmeg
  • Pinch of cinnamon
  • Salt and pepper, to taste


  1. Add olive oil and onions to a large pot over medium-low heat and caramelize the onions until browned, about 15-20 minutes.
  2. Sprinkle in the sugar and garlic and cook for another 3-4 minutes.
  3. Add the carrots and stock and bring to a boil, then turn the heat down to medium and cook for 20-25 minutes or until the carrots are tender.
  4. Transfer the mixture to a blender and pulse on high speed until smooth.
  5. Return the soup to the original pot and stir in the orange zest, orange juice, nutmeg, cinnamon, salt and pepper.
  6. Serve with chopped fresh thyme, if desired.

Carrot Orange Soup

Interested in making this recipe? Order the ingredients online for Curbside Grocery Pickup or Delivery.

Chef Billy Parisi

By Chef Billy Parisi

Chef Billy Parisi is a culinary school grad who spent 15 years in the restaurant industry as a line cook, sous chef and executive chef. Now he develops, photographs and films simple and delicious recipes that will make everyone feel like a chef in their own kitchen.

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