Ingredients for Orange Soup
- Butternut Squash
- Sweet Potato
- 2 carrots, chopped
- Plain Yogurt
- 4 cups chicken broth
- 1 cup fresh orange juice, fresh orange zest
- Thyme
- Pinch of cinnamon
- 1 inch fresh ginger, peeled and grated
- Honey
- Salt and pepper to taste
- 1 tbsp olive oil
- 2 celery stalks, chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 1/2 cup red lentils (optional, pre-cooked)
- 1/2 cup heavy cream
- 1/2 cup coconut milk (for a vegan option)
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Orange Soup? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Orange Soup
- Heat olive oil in a large pot over medium heat. Add carrots, celery, and onion; cook until softened, about 5-7 minutes.
- Add ginger and garlic; cook for 1 minute more, until fragrant.
- Pour in orange juice and vegetable broth. Bring to a simmer.
- If adding red lentils, add them now (ensure they are pre-cooked).
- Add heavy cream or coconut milk (for a vegan option). Season with salt, pepper, and a pinch of cinnamon.
- Simmer for 15 minutes, allowing the flavors to meld.
- Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth and creamy.
- Taste and adjust seasoning as needed.
- Serve warm with crusty bread or your favorite buns. Garnish with fresh orange zest (optional).
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
72g
Fat
3g
Carbs
21g
