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+ servings

Carrot, Orange and Thyme Soup

  • Prep Time
    10 MINS
  • Cook Time
    35 MINS
  • KCals 117
  • Carbs 21G
  • WW Points:
  • 2 Green
  • 2 Blue
  • 2 Purple
4 Servings


  • 450 g carrots peeled and finely chopped
  • 2 medium onions peeled and finely chopped
  • 1 clove garlic peeled and crushed
  • 1 vegetable stock pot made up with 1L boiling water
  • 2 tsp fresh thyme leaves finely chopped
  • 200 ml fresh orange juice
  • low calorie cooking spray
  • salt and pepper to taste


  1. Spray a large saucepan with low calorie cooking spray and place on a medium heat.

  2. Add the onions and garlic and fry for 10 minutes, stirring, until golden and softened slightly.

  3. Add the carrots, stock and thyme, cover and simmer over a low heat for 25 minutes until the carrots and onions are tender.

  4. Carefully transfer to a food processor and blitz until smooth. You may need to do this in two batches. Alternatively, use a handheld stick blender.

  5. Transfer the soup back to the saucepan. Stir in the orange juice and season to taste with salt and pepper.

  6. If needed, heat, uncovered over a low heat for 2 -3  minutes until piping hot and serve.