Carrot and orange soup from The Silver Palate Cookbook (page 44) by Julee Rosso and Sheila Lukins

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • kimberly_6sbqzl on March 27, 2026

    This soup is just wonderful. I like to multiply the recipe and then freeze in single serving containers.

  • Peaceandrea on December 25, 2025

    For more years than i can remember, i make this every year for thanksigivng and/or christmas dinner as the amuse bouche. It is the perfect pallette opener. I just serve a small portion in mugs at the start of the meal. It is simple and savory and fabulous.

  • ruthdeutsch on September 23, 2025

    Delicious and rich. Not a soup to eat on its own, but perfect as the start of a holiday meal. Nice served with a thin slice of orange floating on top.

  • kateiscoooking on July 12, 2022

    This may sound like a weird soup. It isn't. It's fabulous. First made it late 1970's or early 1980's. Then, recently at an AirBNB when I was trying to clean out the fridge and realized I had pretty much all the ingredients. It was still just as fabulous!

  • ashallen on December 05, 2019

    This was tasty but seemed quite sweet. I love sweet (and sweet/savory) foods and like pureed soups in general, but that sensation of sweetness combined with the smooth, pureed texture made me feel like I was eating very tasty baby food :). Perhaps my ingredients just happened to be particularly sweet, or perhaps some ginger or orange zest instead of orange juice would help balance things out. As it was, I liked it best in small amounts vs. as the center of a meal.

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