Carrot Soup with a Tangy Twist!

Carrot soup is the ultimate comfort food—smooth, nourishing, and naturally sweet. This version has a tangy twist that brightens the flavor, making it a family favorite you’ll want to make again and again.

✅ Quick Answer: How do you make carrot soup?
To make carrot soup, simmer carrots, onions, garlic, and seasonings in broth until tender, then blend until smooth. Add a splash of orange juice for a tangy twist. This creates a creamy, nutritious soup that works with both fresh and dehydrated carrots.

Even better, it’s simple to prepare with either dehydrated or fresh carrots, so you can enjoy a wholesome bowl of soup anytime—pantry-friendly or garden-fresh.

Carrot soup in a square bowl with chopped parsley

The Flavor Secret: Why Orange Juice Makes This Carrot Soup Pop

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...

Carrot soup cooking on stove

After Blending!

Carrot soup 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).

Top of Recipe
Carrot soup for lunch

Carrot Soup With a Tangy Twist Recipe

Ingredients

  • 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.

Instructions

  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
  4. Add the garlic and the oregano, and cook some more for a few minutes.
  5. Add the vegetable stock and bring to a boil.
  6. Simmer for 10 minutes or until the carrots and onions are cooked through.
  7. Add the orange juice, and stir.
  8. Use a blender to mix in small batches... allow the 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” immersion blender, but make sure that you’re not using a non-stick pan or your “best pan” at this stage. Why? Well, 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.

Nutrition Information

  • Servings: 6 servings
  • Calories: 124kcals
  • Fat: 5g
  • Protein: 1.8g
  • Carbohydrates: 20g
Bottom of Recipe

Fresh Swap: How to Use Garden Carrots Instead of Dehydrated

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

person eating a bowl of carrot soup

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 or 1/4 teaspoon garlic powder

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

Carrot Colors Compared: Which Variety Makes the Best Soup?

Assorted colorful carrots in a row, including orange, white, purple, yellow, and red varieties, on a white background.

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.

White vs. Orange Carrots: Surprising Flavor & Nutrition Differences

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.

More to Try: Delicious Recipes with Dehydrated Ingredients

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, below. In it, we also list the fresh ingredients to use instead of dehydrated. Thanks.

How to Make EASY MEALS with Dried Food

20 Taste-Tested Easy Recipes eBook or Paperback

20 Taste-Tested Easy Recipes

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

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🍕 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.
See which recipes are included here.


Carrot Soup FAQs: Your Top Questions Answered

Can I freeze carrot soup?

Yes! Let the soup cool completely, then store in airtight containers. It freezes well for up to 3 months—just reheat gently on the stove.

Can I make carrot soup without orange juice?

Absolutely. The orange juice adds brightness, but you can skip it or replace it with a splash of lemon juice for a similar tang.

Is carrot soup healthy?

Definitely. Carrots are rich in beta-carotene, fiber, and antioxidants. This soup is low in calories and a great source of vitamins A and C.

Can I use baby carrots instead of regular carrots?

Yes, baby carrots work fine! Just measure by weight and cook until tender before blending.

Thanks so much for joining me for this carrot soup recipe with a tangy twist. It’s hearty, healthy, and a real crowd-pleaser - it's my dad's favorite soup!

If you’d like even more ideas for easy, flavor-packed meals, don’t miss the free 5 Dried Food Recipes You’ll Actually Love PDF below. Inside, you’ll find not only carrot soup, but also minestrone, split pea soup, spicy beef jerky, and even banana cinnamon rolls.

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