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How to cook carrot and orange soup

Carrot and orange soup

Serves 4

Calories: 249 kcal per portion


  • 600 g carrots
  • Juice of 1 orange
  • 1 onion
  • 1 chicken or vegetable stock cube
  • 500 ml water
  • 100 ml crème fraîche
  • Cumin
  • 1 teaspoon sugar


  1. Peel the carrots and cut them into thick slices.
  2. Chop the onion finely and fry in a pan until golden. Add the carrots, stock, sugar, and four pinches of cumin, bring to the boil, and simmer over a medium heat for 20 minutes.
  3. Blend, add the orange juice and crème fraîche, and let the soup thicken over a gentle heat, stirring continuously.

Tip: this soup can be served hot or cold.

This recipe was developed by a nutritionist.