Carrot Soup with a Tangy Twist!

You are absolutely gonna love this carrot soup! So thick and delicious—my Dad loves it.

With a Splash of Orange Juice!

Dehydrated carrot soup

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...

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!

carrots: orange, purple, whiteUsed 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.

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. 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 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, and 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 accidentally scratch it. (Ask me how I know).

*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 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.

20 Taste-Tested Easy Recipes
(there are 26, actually!)

Easy Meals to Make with Dehydrated Food
Recipe eBook

20 Taste-Tested Easy Recipes = 75+ pg eBook

20 Taste-Tested Easy Recipes Containing Dehydrated Food

Buy Now orange button

or choose our

20 Taste-Tested
Easy Recipes

(there are 26, actually!)

Easy Meals to Make
with Dehydrated Food
Recipe eBook

20 Taste-Tested Easy Recipes = 75+ pg eBook

20 Taste-Tested Easy Recipes Containing Dehydrated Food
Buy Now orange button

or choose our
Paperback HERE.

The recipe book, above, actually has way over 20 recipes in it. How many? Like 26 - but it didn't quite have the same "ring to it" for a title!

More Good Stuff to Read!

Susan Gast, owner of Easy Food Dehydrating plus, and

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."

She is featured on the Mother Earth News blog, and on Solo Build It! (SBI!) who hosts this site. Read her first SBI! interview and her second SBI! interview.

Since 1980, Susan's involvement in publishing - in one form or another - led her to create ePubTechReviews which reviews a variety of products related to the publishing industry - if you're at all interested in AI and self-publishing. The website is also hosted by Solo Build It!

Susan also runs her namesake site on Solo Build It! that showcases the books she has written since 2012.

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