Protein-Packed Carrot-Orange Soup Recipe

About this recipe

A hearty and nutritious carrot-orange soup, perfect for a high-protein dinner. This vegetarian dish combines the sweetness of carrots and orange juice with the creaminess of Greek yogurt for a satisfying meal.

Ingredients

• 750 Ml Bevelini Extra Virgin Olive Oil, 750Ml
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 1 Kg Carrots - 1kg
• 850 Ml Tropicana Long Life Pure Original Orange Fruit Juice With Bits
• 200 G Authentic Greek Yogurt

Instructions

1. 1. Heat 1 tablespoon of olive oil in a pot over medium heat. Add 1/3 cup chopped onion and cook until transparent, about 3-4 minutes.
2. 2. Add 3 peeled and chopped carrots to the pot and stir for 2 minutes.
3. 3. Pour in 1 cup of boiling water and bring the mixture to a boil.
4. 4. Reduce the heat to low and simmer for 10 minutes, or until the carrots are tender.
5. 5. Transfer the mixture to a blender and puree until smooth. Be cautious with the hot liquid.
6. 6. Pour the pureed mixture into a metal bowl and place it into a larger bowl filled with ice to cool it quickly.
7. 7. Once the soup is cold, stir in 1/2 cup of orange juice until well combined.
8. 8. Add 1/3 cup of plain Greek yogurt and mix until smooth and creamy.
9. 9. Serve the soup chilled in bowls, garnished with fresh herbs if desired.