Polish Cold Carrot Soup with Orange Juice Recipe

If you’re looking for a refreshing, vibrant, and downright delicious soup to brighten up a warm day, I absolutely love sharing this Polish Cold Carrot Soup with Orange Juice Recipe. It’s surprisingly easy to make, feels fancy enough to impress guests, yet comforting and wholesome like a warm kitchen hug—in the best possible cold way! Trust me, once you try this tangy, creamy, and nutty twist on traditional carrot soup, you’ll be making it all summer long.

this …

Ingredients You’ll Need

Each ingredient in this Polish Cold Carrot Soup with Orange Juice Recipe plays a special role, coming together to create a harmonious blend of sweet, tart, creamy, and crunchy. When shopping, try to grab fresh carrots and real orange juice—freshly squeezed if you can—because it truly makes the flavor pop.

• Carrots: Fresh and firm carrots have that natural sweetness crucial for this soup’s foundation.
• Onion: A mild white onion adds subtle depth without overpowering the fresh flavors.
• Chicken stock: Look for a good-quality stock or broth for that comforting base; vegetable stock can work too if you prefer a vegetarian version.
• Orange juice: Fresh is best here—pack it with zesty brightness that lifts the whole soup.
• Orange zest: Adds concentrated citrus oils that give the soup an aromatic lift.
• Almond flakes: Toasted slightly or raw, they add a lovely crunch and nutty flavor.
• Raisins: Soaked in orange juice for plumpness and a sweet surprise in every bite.
• Whipping cream: For that rich, silky texture that balances the acidity of the orange.
• Honey: Just a touch to deepen the natural sweetness and round out flavors.
• Herbal salt: I love this special seasoning blend, but sea salt or regular salt works fine—season to taste!
• White pepper: Gentle heat without the visible black specks, perfect for this delicate soup.
• Parsley leaves: Fresh and vibrant garnish that also adds a hint of herbaceousness.
• Nuts and seeds (pumpkin, sunflower, almonds): For extra texture and a lovely finishing touch.

Variations

I often tweak this Polish Cold Carrot Soup with Orange Juice Recipe depending on what’s in season or what my family is craving. It’s a flexible base, so don’t be shy to make it your own!

• Dairy-Free Variation: Swap the whipping cream for coconut cream or a cashew cream for a coconutty richness that still feels indulgent—my vegan friends rave about this version.
• Spice It Up: Adding a pinch of ground ginger or a dash of cayenne creates a lovely warmth that complements the orange zest beautifully.
• Fruit Twist: Some days, I add a splash of pear or apple juice alongside the orange for a subtle fruity complexity.
• Herbal Upgrade: Fresh dill or chives can be fantastic garnishes for a totally different herbal punch.

How to Make Polish Cold Carrot Soup with Orange Juice Recipe

Step 1: Soak the Raisins and Prep Your Veggies

Start by slicing any large raisins in half, then drop them into a small bowl with 4 tablespoons of orange juice to soften and plump them up while you prep the rest. I discovered this trick early on—it really helps the raisins blend smoothly into the soup rather than being tough surprises. Meanwhile, peel your carrots and onion and roughly chop them—don’t stress about perfect pieces since everything will be blended later.

Step 2: Cook the Carrots and Onion in Chicken Stock

Put the chopped carrots and onion into a medium pot, pour in the chicken stock, and bring it all to nearly a boil. Reduce the heat and simmer uncovered for 25-30 minutes until the veggies are totally tender. I used to put a lid on to cook faster, but I learned that letting the stock evaporate a bit concentrates the flavor fabulously—just don’t forget to stir occasionally so nothing sticks.

Step 3: Season and Cool

Once everything’s soft, stir in a teaspoon of honey, a pinch of herbal salt, and some white pepper. Then set the pot aside to cool down completely. Cooling is key for that chilled feel and also lets the flavors mellow and meld.

Step 4: Blend and Strain for Smooth Perfection

I like to use my trusty immersion blender directly in the pot—it saves time and cuts down on washing extra bowls. Blend until silky smooth, then push the puree through a fine mesh sieve to catch any little bits that didn’t quite blend. This step makes the soup so velvety; trust me, it’s worth the extra effort.

Step 5: Add Orange Juice, Zest, Nuts, and Raisins

Stir in the rest of the orange juice, freshly grated orange zest, almond flakes, and those juicy raisins you soaked earlier. Mix everything gently, cover with cling film, and refrigerate for at least one hour. This chill time allows the flavors to marry beautifully and the soup to become refreshingly cool.

Step 6: Whip the Cream and Serve

Before serving, whip the cream to soft peaks—either by hand or with a mixer. I often whip by hand; it’s soothing and you get a nice sense of control over texture. Ladle the soup into bowls and fold in a good dollop of whipped cream into each portion for that luscious, rich swirl. Finally, sprinkle chopped parsley and your chosen nuts and seeds on top for a fresh, crunchy finish.

How to Serve Polish Cold Carrot Soup with Orange Juice Recipe

Garnishes

For garnishes, I go all out with fresh parsley for color and a bit of herbal brightness. I also sprinkle a mixture of toasted pumpkin seeds, sunflower seeds, and extra almond flakes for a satisfying crunch. The contrast in texture makes each spoonful exciting—plus, the nuts add a lovely nutty aroma that pairs perfectly with the orange notes.

Side Dishes

This soup is pretty filling on its own but pairs beautifully with a crisp green salad or a warm slice of crusty bread to dip. When I serve this for lunch, I usually have rye bread nearby because its hearty flavor balances the light, fruity soup wonderfully.

Creative Ways to Present

For special occasions, I like serving the soup in chilled glass bowls or even elegant stemmed glasses—makes it feel like a centerpiece! Adding edible flowers or a tiny sprig of fresh thyme on top can elevate the look for a dinner party. It turns this humble cold soup into an Instagram-worthy delight almost instantly.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge for up to 2 days. Before serving again, give the soup a gentle stir since the nuts and raisins might settle. It’s just as refreshing and flavorful the next day, and sometimes even better as the flavors deepen.

Freezing

I don’t recommend freezing this soup because the whipped cream and orange juice tend to separate after thawing, which affects the texture and taste. Freshly made is definitely best for enjoying all those lovely contrasting textures and flavors.

Reheating

This is best served cold, so I wouldn’t recommend reheating. However, if you prefer it a bit warmer, let it come to room temperature naturally—avoid microwaving to keep the delicate flavors intact.

FAQs

Final Thoughts

This Polish Cold Carrot Soup with Orange Juice Recipe has become one of my absolute favorite dishes to share because it surprises people with how fresh, creamy, and flavorful a cold soup can be. It’s simple enough to make on a whim but fancy enough to make you feel proud when serving. Next time the weather heats up or you want a lunch that feels light but satisfying, give this one a try—you’ll find it’s a total winner for your family or guests!

Print