Orange and Carrot Soup Recipe

The Hale Groves Team


2 cups Hale orange juice
2 tablespoons butter
¾ cup chopped onions
3 cups chopped carrots
1 quart chicken stock
2 teaspoons tomato paste
2 tablespoons rice
Salt and pepper, to taste
½ cup cream or milk


In a heavy 3-quart saucepan, melt butter over moderate heat.  Stir in onions and cook until they are soft, but not browned.  Add carrots, chicken stock, tomato paste and rice and simmer gently, uncovered, for 30 minutes.  Whiz the soup, part at a time, in a blender.  Season with salt and pepper.  Stir in cream or milk and orange juice. Chill and serve with sprinkling of chives.  This soup can also be served hot but it is particularly delicious served icy cold.

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