Orange and Cardamom Glazed Carrot Soup
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 soups (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
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- 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.
- 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.
- 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.
- Step 4: Using an immersion blender or in batches in a blender, puree the soup until smooth and silky.
- 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.
- Step 6: Serve hot, garnished with 1/2 cup plain Greek yogurt dollops and 2 tbsp chopped fresh parsley.
Frequently asked questions
How long does Orange and Cardamom Glazed Carrot Soup take to make?
Total time is about 45 minutes (10 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Orange and Cardamom Glazed Carrot Soup?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep carrots from drying out.
Can I substitute ingredients in Orange and Cardamom Glazed Carrot Soup?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Orange and Cardamom Glazed Carrot Soup for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Orange and Cardamom Glazed Carrot Soup vegetarian?
Yes — this recipe is tagged vegetarian, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
This soup was a hit at my dinner party! The orange and cardamom combo is divine. Served with crusty bread, it was perfect.
- ★★★★★
Absolutely delicious! The glaze is the star. I'll be making this every winter.
- ★★★★★
Loved how the cardamom gave a warm, aromatic note without overpowering the carrots. Made it for my family and they all asked for seconds.
