Lunche for 6

Creamy Orange Carrot Soup

Name: Creamy Orange Carrot Soup
Total time: 35 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 1/2 tsp coconut oil; 3 cloves garlic; 2 cups sweet onion; 1 1/2 lb carrots; 1 cup freshly squeezed orange juice; 5 cups vegetable broth; 2 1/2 tbsp freshly grated ginger (optional); 3/4 cup raw cashews; salt & pepper (optional)

$5.66for 435 minServes 6

Carrots and sweet onions simmer with orange juice, ginger, broth, and cashews before blending into a smooth soup.

Creamy Orange Carrot Soup with its ingredients

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Garlic, 0.25$0.75 each typical	0.25	$0.22Typical price
	Onions, 0.65 lb$1.29/lb typical	0.65 lb	$0.81Typical price
	Carrots, 1.5 lb$1.09/lb typical	1.5 lb	$1.64Typical price
	Juice, 8.25 oz$0.04/oz typical	8.25 oz	$0.33Typical price
	Broth, 42 oz$0.07/oz typical	42 oz	$2.91Typical price
	Fresh ginger, 0.25 oz$0.40/oz typical	0.25 oz	$0.12Typical price
	Nuts and seeds, 3.5 oz$0.70/oz typical	3.5 oz	$2.36Typical price
Total for the servings shown		$8.48

Swaps

Swap carrots for sweet potatoesabout $0.20/lb more at typical prices
Swap onions for red onionsabout $0.20/lb more at typical prices

Pantry staples you likely have

Cooking spray, shortening, ghee, coconut and sesame oilSalt and pepper

Not included in the cost.

35 minstart to table
Easydifficulty
6servings as written
$typical cost tier

American Vegetarian Vegan Dairy-free Budget Lunches Cold-weather comfort Winter

Typical price

$1.41 per serving$5.66 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

1 1/2 tsp coconut oil
3 cloves garlic
2 cups sweet onion
1 1/2 lb carrots
1 cup freshly squeezed orange juice
5 cups vegetable broth
2 1/2 tbsp freshly grated ginger (optional)
3/4 cup raw cashews
salt & pepper (optional)

Steps

Heat coconut oil in a large 6-quart pot over medium heat, then cook garlic and onion for 5 minutes.
Add carrots, ginger if using, orange juice, vegetable broth, salt, and pepper.
Bring the soup to a boil, then cover and simmer for 20 minutes until the carrots are very tender.
Stir in cashews and simmer uncovered for 3 minutes.
Blend the soup carefully until smooth, then return it to the pot and warm over low heat for 2 minutes.