Carrot Lentil Orange Soup Recipes

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CARROT, LENTIL & ORANGE SOUP



Carrot, lentil & orange soup image

Deliciously spicy - warm up with this fab veggie soup.

Provided by Good Food team

Categories     Dinner, Lunch, Snack, Soup

Time 50m

Number Of Ingredients 10

1 tsp cumin seeds
2 tsp coriander seeds
1 onion chopped
225g carrots diced
75g red lentils
300ml orange juice
2 tbsp low-fat natural yogurt
fresh chopped coriander to garnish
pinch paprika to garnish
600ml vegetable stock

Steps:

  • Crush the seeds in a pestle and mortar, then dry-fry for 2 mins in a large pan until lightly browned. Add the onion, carrots, lentils, orange juice, stock and seasoning, then bring to the boil. Cover and simmer for 30 mins until the lentils are soft.
  • Transfer to a food processor in batches and process until smooth. Return to the pan, then gently reheat, stirring occasionally. Adjust seasoning to taste. Ladle into individual serving bowls, swirl the yogurt over and sprinkle with the chopped coriander leaves and paprika. Serve immediately.

Nutrition Facts : Calories 92 calories, Fat 1 grams fat, Carbohydrate 17 grams carbohydrates, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.56 milligram of sodium

SPICED CARROT & LENTIL SOUP



Spiced carrot & lentil soup image

A delicious, spicy blend packed full of iron and low in fat to boot. It's ready in under half an hour, or can be made in a slow cooker

Provided by Jane Hornby

Categories     Dinner, Lunch, Snack, Soup, Supper

Time 25m

Number Of Ingredients 8

2 tsp cumin seeds
pinch chilli flakes
2 tbsp olive oil
600g carrots, washed and coarsely grated (no need to peel)
140g split red lentils
1l hot vegetable stock (from a cube is fine)
125ml milk (to make it dairy-free, see 'try' below)
plain yogurt and naan bread, to serve

Steps:

  • Heat a large saucepan and dry-fry 2 tsp cumin seeds and a pinch of chilli flakes for 1 min, or until they start to jump around the pan and release their aromas.
  • Scoop out about half with a spoon and set aside. Add 2 tbsp olive oil, 600g coarsely grated carrots, 140g split red lentils, 1l hot vegetable stock and 125ml milk to the pan and bring to the boil.
  • Simmer for 15 mins until the lentils have swollen and softened.
  • Whizz the soup with a stick blender or in a food processor until smooth (or leave it chunky if you prefer).
  • Season to taste and finish with a dollop of plain yogurt and a sprinkling of the reserved toasted spices. Serve with warmed naan breads.

Nutrition Facts : Calories 238 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 34 grams carbohydrates, Fiber 5 grams fiber, Protein 11 grams protein, Sodium 0.25 milligram of sodium

CARROT-ORANGE SOUP



Carrot-Orange Soup image

I like to make this soup as a starter when I have guests. It can easily be made in advance, but only add creme fraiche, orange juice, and orange zest right before serving.

Provided by Irmela

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Carrot Soup Recipes

Time 50m

Yield 6

Number Of Ingredients 10

¼ cup unsalted butter
4 cups peeled and sliced carrots
3 onions, chopped
1 (1/2 inch) piece minced fresh ginger root
2 teaspoons all-purpose flour
5 cups vegetable broth
sea salt and ground white pepper to taste
2 organic oranges
6 tablespoons creme fraiche
1 tablespoon chopped pistachio nuts

Steps:

  • Melt butter in a large pot over medium heat and cook carrots, onions, and ginger until softened, about 5 minutes. Dust with flour and cook and stir for 2 minutes. Add broth, cover, and simmer until carrots are soft, 15 to 20 minutes. Season with sea salt and white pepper.
  • Puree carrot soup with an immersion blender until smooth.
  • Zest 1 orange until you get about 1 teaspoon zest. Juice both oranges.
  • Stir orange juice and creme fraiche into the soup and heat over medium-low heat, but do not boil. Stir in orange zest and season with salt and pepper. Sprinkle with pistachios.

Nutrition Facts : Calories 241.2 calories, Carbohydrate 26 g, Cholesterol 40.7 mg, Fat 14.6 g, Fiber 5.7 g, Protein 4 g, SaturatedFat 8.6 g, Sodium 514.6 mg, Sugar 13.1 g

FRENCH LENTIL AND CARROT SOUP



French Lentil and Carrot Soup image

It's crazy how just a few ingredients can make such a difference. Using finely chopped rotisserie chicken in this recipe makes it perfect for a busy weeknight meal, but you can leave it out if you prefer. -Colleen Delawder, Herndon, Virginia

Provided by Taste of Home

Categories     Lunch

Time 6h30m

Yield 6 servings (2-1/4 quarts).

Number Of Ingredients 9

5 large carrots, peeled and sliced
1-1/2 cups dried green lentils, rinsed
1 shallot, finely chopped
2 teaspoons herbes de Provence
1/2 teaspoon pepper
1/4 teaspoon kosher salt
6 cups reduced-sodium chicken broth
2 cups cubed rotisserie chicken
1/4 cup heavy whipping cream

Steps:

  • Combine the first 7 ingredients in a 5- or 6-qt. slow cooker; cover. Cook on low 6-8 hours or until lentils are tender., Stir in chicken and cream. Cover and continue cooking until heated through, about 15 minutes.

Nutrition Facts : Calories 338 calories, Fat 8g fat (3g saturated fat), Cholesterol 53mg cholesterol, Sodium 738mg sodium, Carbohydrate 39g carbohydrate (5g sugars, Fiber 7g fiber), Protein 29g protein. Diabetic Exchanges

CARROT, RED LENTIL AND ORANGE SOUP



Carrot, Red Lentil and Orange Soup image

Make and share this Carrot, Red Lentil and Orange Soup recipe from Food.com.

Provided by Sydney Mike

Categories     Citrus

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 14

2 tablespoons olive oil
1 onion, peeled, chopped
1 bay leaf
2 celery ribs, trimmed, chopped
1 lb carrot, peeled, chopped
1/2 cup red lentil, rinsed
1 (14 ounce) can tomatoes, diced
2 1/2 cups vegetable stock
1 cup fresh orange juice (a cup!)
1/2 teaspoon orange zest, minced
1 dash salt
1 dash ground black pepper
4 tablespoons plain yogurt
4 teaspoons fresh parsley, chopped

Steps:

  • In a large saucepan heat the oil, then gently fry the onion, bay leaf & celery for 5 minutes to soften them slightly, BUT DO NOT BROWN!
  • Add the carrots & cook, stirring for another 2 minutes, until well coated in the onion & celery mixture.
  • Stir in the lentils, tomatoes veggie stock, & bring to a boil before turning down the heat, covering & simmering for about 40 minutes, stirring occasionally, until thick & tender.
  • Remove from the heat & let stand, covered for 10 minutes, before discarding the bay leaf.
  • Stir in the orange juice, the zest & seasoning, then return to the heat & reheat gently until piping hot BUT NOT BOILING!
  • To serve, ladel into warmed soup bowls & swirl the surface with a tablespoon of yogurt, then sprinkle a little chopped parsley on top & ENJOY!

MID EASTERN ORANGE LENTIL SOUP



Mid Eastern Orange Lentil Soup image

2.5 points per serving. The best lentil soup ever, lowfat, WW or not! Great taste, my DH begs for this one!

Provided by Kasha

Categories     Lentil

Time 35m

Yield 6 serving(s)

Number Of Ingredients 9

1 large onion, chopped
1 stalk celery, chopped
1 large carrot, chopped
1 teaspoon oil
350 g dried orange lentils
2 liters vegetable bouillon granules or 2 liters chicken bouillon
1/2 lemon, juice of
1 teaspoon ground cumin
salt and pepper

Steps:

  • Put oil in soup pot and cook carrot, celery and onions together, stirring, for about 5 minutes.
  • Add lentils and stock and bring to the boil.
  • Lower heat and simmer for about 30 minutes.
  • Season the soup and add the lemon juice and cumin.
  • Liquidise, the easiest way is with an immersion blender.
  • Freezes very well.

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