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Spanish Carrot and Orange Salmorejo

Name: Spanish Carrot and Orange Salmorejo
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 3 servings
Cuisine: Spanish
Ingredients: 4 pounds (650 g) carrots, peeled and cut into 1/2-inch slices, with a few thin slices reserved for garnish; 1 garlic clove, peeled; 1 teaspoon fine salt, divided, plus more to taste; 2/3 cup (150 ml) fresh orange juice; 7 tablespoons plus 1 teaspoon (100 g or about 110 ml) extra-virgin olive oil; 1/4 cup (60 ml) sherry vinegar or red wine vinegar; 1 cup minus 1 tablespoon (230 ml) reserved carrot cooking water, plus more as needed

A smooth chilled Spanish-style carrot soup blended with fresh orange juice, garlic, vinegar, and extra-virgin olive oil.

Prep15 min

Cook20 min

Total35 min

Serves3 servings

Jump to Recipe

Carrot salmorejo is a colorful chilled Spanish-style soup that replaces the usual tomato and bread base with tender carrots, fresh orange juice, garlic, and olive oil.

The result is smooth, naturally sweet, and gently tangy, with enough body to serve in bowls or small glasses as a refreshing warm-weather appetizer.

Why You’ll Love This Recipe

Cooked carrots create a naturally creamy texture without bread, dairy, or eggs.
Fresh orange juice brightens the earthy sweetness of the carrots.
Olive oil gives the soup a silky, luxurious finish without cream.
The recipe can be prepared several hours ahead and served directly from the refrigerator.
It is naturally vegan and suitable for a wide range of common dietary restrictions.

Ingredient Notes

Carrots

Choose firm, brightly colored carrots without soft spots. Slicing them evenly helps every piece become tender at the same time.

Orange juice

Fresh orange juice contributes sweetness and acidity. Taste it before adding because particularly sweet oranges may require a little more vinegar.

Extra-virgin olive oil

The oil is blended directly into the soup and strongly influences its flavor. Use a smooth, fruity oil with moderate bitterness.

Sherry vinegar

Sherry vinegar balances the carrots and orange with rounded acidity. Add it gradually when adjusting the final seasoning.

Garlic

One raw clove gives the soup savory depth without overpowering the carrots. Remove the central green germ from older garlic to reduce harshness.

Expert Tips

Cook the carrots until completely tender because firm pieces can leave the finished soup grainy.
Let the carrots and cooking liquid cool before blending so steam does not build pressure inside the blender.
Blend for several minutes to create the smoothest possible texture and fully emulsify the olive oil.
Add the cooking water slowly because an overly thin soup is difficult to correct.
Taste the soup again after chilling because cold temperatures soften the perception of salt and acidity.
Strain the finished soup through a fine-mesh strainer if your blender leaves small carrot fibers.

Serving Suggestions

Serve the soup thoroughly chilled in small bowls or glasses, garnished with thin carrot slices, orange zest, or a few drops of extra-virgin olive oil.

Pair it with roasted vegetables, marinated olives, a Spanish tortilla, or another light tapa for a summer meal.

Storage and Reheating

Store the carrot salmorejo in an airtight container in the refrigerator for up to 3 days. Stir or briefly reblend it before serving because slight separation is normal. Serve it cold rather than reheating it, and avoid freezing because the olive oil emulsion may separate and the soup can become watery after thawing.

Frequently Asked Questions

Does carrot salmorejo contain tomatoes or bread?

No. This variation uses cooked carrots for body and orange juice for brightness, making it naturally free from tomatoes and wheat-based bread.

Can I use bottled orange juice?

Yes. Choose unsweetened orange juice without added flavors, then adjust the vinegar after blending because bottled juice may be sweeter than freshly squeezed juice.

Why is my carrot salmorejo too thick?

The carrots may have absorbed more water during cooking or the soup may have thickened while chilling. Blend in additional cold reserved cooking water one tablespoon at a time.

Can carrot salmorejo be made ahead?

Yes. Prepare it up to one day in advance, keep it tightly covered in the refrigerator, and stir or briefly reblend it before serving.

CuisineSpanish CourseSoup, Appetizer Yield3 servings NutritionApprox. 410 calories per serving

Ingredients

4 pounds (650 g) carrots, peeled and cut into 1/2-inch slices, with a few thin slices reserved for garnish
1 garlic clove, peeled
1 teaspoon fine salt, divided, plus more to taste
2/3 cup (150 ml) fresh orange juice
7 tablespoons plus 1 teaspoon (100 g or about 110 ml) extra-virgin olive oil
1/4 cup (60 ml) sherry vinegar or red wine vinegar
1 cup minus 1 tablespoon (230 ml) reserved carrot cooking water, plus more as needed

Instructions

Place the sliced carrots in a medium saucepan, cover them with water, and add half of the salt.
Bring the water to a boil, reduce the heat, and simmer the carrots for about 20 minutes, or until completely tender when pierced with a knife.
Drain the carrots, reserving at least 1 cup of their cooking water, and let both the carrots and liquid cool until no longer hot.
Place the cooked carrots, garlic, orange juice, vinegar, remaining salt, and olive oil in a high-powered blender.
Blend for 2 to 3 minutes, stopping to scrape down the sides as needed, until completely smooth and lightly emulsified.
With the blender running, slowly add the reserved cooking water until the soup reaches a thick but pourable consistency.
Taste and adjust the salt, vinegar, or orange juice, then transfer the soup to a covered container.
Refrigerate for at least 2 hours until thoroughly chilled, stir well, and garnish with the reserved carrot slices before serving.

Notes

The calorie estimate includes all 100 g of olive oil, carrots, orange juice, vinegar, and garlic. The estimated recipe total is approximately 1,230 calories divided among three servings.

Freshly squeezed orange juice gives the soup the brightest flavor, but unsweetened refrigerated orange juice without added flavors is a practical US alternative.

Sherry vinegar gives the soup a distinctly Spanish character. Red wine vinegar can be substituted, although it may taste slightly sharper.

Begin with less cooking water and add it gradually because the amount needed depends on how much moisture remains in the cooked carrots.

The preparation and cooking times do not include cooling or the minimum 2-hour refrigeration period.