Orange and Cardamom Glazed Carrot Soup

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

A silky carrot soup infused with warm cardamom and brightened by fresh orange juice, perfect for a comforting starter or light meal. This Mediterranean-inspired soup recipe (vegetarian, gluten free), ready in about 45 minutes, pairs carrots, yellow onion, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 lbs, peeled and chopped carrots
• 1 medium, diced yellow onion
• 2 tbsp olive oil
• 1 tbsp grated fresh ginger
• 1/2 tsp ground cardamom
• 4 cups vegetable broth
• 1/2 cup (about 2 oranges) fresh orange juice
• 1 tsp orange zest
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup, for garnish plain Greek yogurt
• 2 tbsp chopped, for garnish fresh parsley

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 medium diced yellow onion and sauté for 5 minutes until soft and translucent.
2. Step 2: Add 2 lbs peeled and chopped carrots, 1 tbsp grated fresh ginger, and 1/2 tsp ground cardamom. Stir and cook for 3 minutes until fragrant.
3. Step 3: Pour in 4 cups vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer for 25 minutes until carrots are very tender.
4. Step 4: Using an immersion blender or in batches in a blender, puree the soup until smooth and silky.
5. Step 5: Stir in 1/2 cup fresh orange juice, 1 tsp orange zest, 1 tsp salt, and 1/2 tsp black pepper. Warm through over low heat for 3 minutes.
6. Step 6: Serve hot, garnished with 1/2 cup plain Greek yogurt dollops and 2 tbsp chopped fresh parsley.