Sweet and Spicy Carrot Soup


prep 0:30       total 2:30


8 servings



1-1/2 cup cold water
1/2 tsp. salt
1 pkg. (1 lb.) frozen carrtos
1-1/2 cup orange juice
1/2 tsp. nutmeg
1 cup chicken broth


1 orange, thinly sliced
1 sprig mint


Combine the water, salt and carrots in a 2 1/2-quart saucepan; cover and bring to a boil. Reduce the heat and simmer for 8 to 10 minutes, or until the carrots are very soft. Remove from the heat and let cool.

In a blender or food processor purée the carrots and cooking liquid. In a large bowl combine the pureed carrots with the orange juice, nutmeg, and broth, blending well. Cover the bowl and refrigerate 2 hours or until well chilled. Serve cold with a garnish of one fresh orange slice and one mint sprig.

Author's Comments

If you prefer a sweeter taste, add 2 tsp. of sugar before chilling.

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1 Recipe Reviews


ricardius reviewed Sweet and Spicy Carrot Soup on November 13, 2004

This soup was delightful and tasty. Even my 4 year old loved it.