Chilled Sweet Carrot Soup

This isn't just any ordinary carrot soup! It's fragrant, captivating, delicious and refreshing- perfect for a very hot humid day- the kind of days that we are experiencing in Florida right now.

Roasted carrots are the perfect base for this 5 ingredient easy to make soup.  The carrots pair beautifully with the freshly squeezed orange juice and some warming sweet spices!

Blended to perfection, this fragrant pureed soup is then chilled and enjoyed as a starter to any summer dinner!  I know it's not summer everywhere, so pin this recipe, and don't forget about it. (Technically it's spring in Florida too - but I call 88-90 degree days, summer!!)

If your weather is still on the chilly side and you would like a hot soup, last week I made a carrot peanut soup and the week before a delicious carrot cumin seed soup. 

Why all the carrot soups? 

I overbought carrots, and now I need to use up the 7 pounds of organic carrots that I "hoarded" when I went shopping over 4 weeks ago. At that time, produce was flying off the empty shelves, so I grabbed what I could and bought more than I needed of what was available. 

Good Soup for WW

This soup is around 1 point for the entire recipe on WW (blue and purple program), making it not only a good starter for a meal but also a good energizing snack. 

Nutrient Boost Too

In addition, the soup is healthy since it's made from all fresh nutrient dense ingredients. I love combination of sweet roasted carrots with sweet freshly squeezed juice of an orange. Spices are rich in nutrients and antioxidants as well.

Author of Gluten Free A-Z Blog: Judee Algazi
Prep Time: 5-10 minutes
Oven Time: 20 minutes
Serves: 2 bowls 

Ingredients: 

5 large carrots 

Olive oil spray or use a little bit of water for an oil-free version

2 medium juicey oranges, squeezed for juice 

1 cup water

1/4 t ground ginger

1/8 t ground cardamom

1/2 t ground cinnamon 

Optional: pinch of orange zest
1/4 cup nut-milk cream  (coconut cream)

Directions: 

Preheat oven to 350

Cut 5 large carrots in half and then each half into 4 sticks. Arrange carrot sticks on two parchment covered rimmed cookie sheets. Spray the carrots with olive oil spray or acquafaba (the liquid from cooking chick peas if you want an oil-free version) and roast in oven for about 20 minutes or until carrots are tender. When done, remove from oven and set aside. 

In a strong blender, add orange juice, roasted carrot sticks, water, ginger, cardamom,  and cinnamon. Blend until the soup is pureed ( add a 1/4 cup more of water if too thick). Pour into 2 serving bowls, chill in refrigerator for at least 4 hours or more. Serve chilled with a slice of orange for garnish. 

        Shared on Souper Sunday where anyone can share a soup, sammie, or salad recipe!

Also shared on Beth Fish Read's Weekend Cooking where anyone can share a  food related blog post.