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The Best Tasting Carrot Soup!

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 add a splash of OJ straight from the bottle! :-) Shhhh! Keep it a secret...

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.

Here are a few tips on how to choose the best carrots for your soup:

• Remove the core from the carrots. This will make the soup less fibrous and more enjoyable to eat.
• Shred the carrots instead of chopping them. This will create a smoother texture in the soup.
• There are many different ways to cook carrot soup. You can simmer it, puree it, or even roast it. Find a method that you enjoy and stick with it.

Making a delicious and healthy soup is easy if you use the right ingredients. Be sure to choose the best carrots for your carrot soup recipe and enjoy!

Different Types of Carrots Yield Different Results!

Used by Permission / Camtasia 2022 License

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, be sure to select the type that best suits your taste.

Orange carrots are the most popular type of carrot. They are also the sweetest and most nutritious. Orange carrots 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 the 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.
4. Simmer for 10 minutes or until the carrots and onions are cooked through.
5. Add the orange juice, stir.
6. 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 scratch it.

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

Check out our 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 our other soup recipes over 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.

Grab our
Recipe eBook
only $2.99
20 Taste-Tested Easy Recipes
~ 75+ pg eBook ~

BUY eBook NOW!

or our Paperback for $8.95 HERE.

Grab our
Recipe eBook
only $2.99
20 Taste-Tested Easy Recipes
~ 75+ pg eBook ~

BUY eBook NOW!

or our Paperback for $8.95 HERE.

Susan Gast began Easy Food Dehydrating in December 2010. Read Susan's story of what sparked her interest in all things related to "food dehydrating."

Susan is featured on Mother Earth News blog, and on Solo Build It (SBI) who host this site along with her sister site, Finally-Keto. Read her first SBI interview, and her second SBI interview. Susan also runs an additional SBI website: SusanGast.com - Non-Fiction Author - and showcases many of the books she's created and marketed over the years.

Since 1980, Susan's involvement in publishing - in one form or another - led her to create a "review site" of products related to the publishing industry. Visit ePubTechReviews today.

Do you want to send Susan a quick message? Visit her contact page here. She'd love to hear from you!

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