Minted Orange Carrot Soup

Prep Time 20 min
Cook Time 20 Min
Servings 10
Difficulty Easy


  • 2 tablespoons Canola Oil and Omega-3 DHA
  • 1 cup chopped yellow onion
  • 2 pounds baby cut carrots
  • 2 (14 oz.) cans fat free vegetable broth
  • 3/4 cup Water
  • 3/4 cup Smucker's® Low Sugar Reduced Sugar Sweet Orange Marmalade
  • 1 1/2 tablespoons minced fresh mint leaves
  • Mint sprig for garnish, if desired


  • Step 1

    SAUTE onion in oil in 4-quart saucepan until softened. Add carrots and broth; bring to a boil. Reduce to a simmer. Cook until carrots are fork tender. Cool mixture 5 minutes.

  • Step 2

    PUREE soup in blender in four separate batches, adding some of the water to each batch; process until smooth. Return pureed soup to pan. Stir in marmalade until melted. Chill.

  • Step 3

    To serve: STIR in mint just before serving. Serve chilled with a sprig of mint for garnish, if desired.