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Carrot Olive Soup

Carrot Olive Soup
  • Duration
  • Cook Time
  • Prep Time
  • 4 ServingsServings


  • 1 Tbsp. olive oil
  • 1 lb. carrots, peeled and roughly chopped
  • 1 tbsp. minced garlic
  • 1 1/2 tsp. ground coriander
  • 1/8 tsp. cayenne pepper
  • 1 qt. chicken broth
  • 3 tbsp. fresh orange juice
  • 3/4 cup California Ripe Olives, halved



1 Heat olive oil in a medium saucepan over medium-high heat.

2 Stir in carrots and cook for 3-5 minutes until lightly browned.

3 Add garlic, coriander and cayenne and continue cooking for 1 more minute.

4 Pour in chicken broth and orange juice and bring to a boil.

5 Cover and simmer over low heat for 25-30 minutes until carrots are completely tender.

6 Remove from heat and allow to cool slightly.

7 Then puree with an emersion blender until smooth.

8 Stir in California Ripe Olives and reheat before serving.

Source: California Olive