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.

Photo: ohsheglows.com

What it costs

Pick your city to see which ingredients are on sale

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

Pantry staples you likely have

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

Not included in the cost.

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

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.