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My Darling Vegan
Carrot and Orange Soup

The Carrot and Orange Soup is a rich and creamy autumn meal made with fresh harvest vegetables, fennel, and dairy-free cashew cream.

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Prep Time:
20 mins
Cook Time:
20 mins
Total Time:
40 mins
Course: Soup
Cuisine: Vegan
Keyword: Carrot and Orange Soup
Servings: 4 people
Calories: 244 kcal
Author: Sarah McMinn
Carrot Fennel Soup
  • 2 tbsp non-dairy butter
  • 1 medium fennel bulb, thinly sliced
  • 1 small yellow onion, thinly sliced
  • 2-3 cloves garlic, minced
  • 4 cups sliced carrots
  • 4 cups vegetable broth
  • 1 tsp salt
  • 1/3 cup freshly squeezed orange juice
  • 1/4 cup cashew creme, recipe follows
Cashew Creme
  • 1/2 cup cashews, soaked 1 hour
  • 1/2 cup warm water
  • 2 tbsp fresh lemon juice
  • 1 tsp apple cider vinegar
  • 1/2 tsp salt
To make carrot fennel soup
  1. Heat the butter in a large sauce pan over medium heat. Add sliced fennel and onion and cook, stirring often, until soft and golden.
  2. Add carrots and garlic and cook for 2 more minutes.
  3. Add vegetable broth and salt, bring to boil then reduce heat to simmer, cover, and cook 20 minutes until carrots are tender. Remove from heat. Stir in orange juice.
  4. Let cool slightly before pureeing in a food processor or blender.
To make cashew cream
  1. Drain and rinse the cashews. Combine all the ingredients in a high powered blender and blend until completely smooth. Cover and refrigerate until ready to use.
Recipe Notes

Adapted from the "From Asparagus to Zucchini" cookbook

Nutrition Facts
Calories Per Serving: 244
% Daily Value
Carbohydrates 29g 10%
Protein 5g 10%
Fat 13g 20%
Saturated Fat 2g 13%
Sodium 1980mg 86%
Potassium 839mg 24%
Fiber 6g 25%
Sugar 11g 12%
Vitamin A 22005IU 440%
Vitamin C 27.4mg 33%
Calcium 86mg 9%
Iron 1.9mg 11%