Julia’s Carrot and Orange Soup

IMG_0412Here is another amazing recipe from my dear friend Julia.  She fed this to a group of women that ooed and ahed over this amazing soup that is just perfect for a cold autumn or winter day.  The fennel, carrot and orange combination is amazing, and the spices she used were fun and new to me.

Adapted from:

Homemade With Love by Jennifer Perillo

Serves 4


2 T olive oil

1 pound peeled carrots cut into coins

1/2 bulb of fennel thinly sliced

1 small yellow onion, cut into quarters

Salt and pepper

4 twigs of thyme, leaves only (organic and washed)

Freshly grated zest of 1 orange

1/4 t coriander (or more to taste)

3 cups of chicken stock

1/8 t Ground sumac

Dash Aleppo pepper (or cayenne if you can’t find Aleppo)


Heat oil over medium heat, add carrots fennel and onions and cook until onions are golden (7-10 minutes).  Season with salt and pepper.  Stir in thyme leaves, orange zest, coriander and stock.  Stir combine and bring to a boil.  Reduce heat to simmer, and cook until veggies are very tender, about 20 minutes.  Add sumac and Aleppo pepper seasonings.  Allow to cool and blend in a food processor in small batches.  Return to pot and taste in order to correct seasonings. Serve with a dollop of greek yogurt if desired.

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