Calcium-Fortified Carrot Orange Soup
Fall lends itself well to meal prepping. Soup, chili, and casseroles are perfect comfort food dishes that store and reheat well, and this Calcium-Fortified Carrot Orange Soup is no exception! Packed with flavor and as the title suggests, added calcium, this soup is excellent for adults and kids alike. It’s especially great for getting extra nutrition into your kids.
To add calcium to this soup, I used ChildLife Essentials Liquid Calcium with Magnesium. Its orange flavor pairs flawlessly with the flavors in this soup. It’s important to note that you should add it once the soup is 86 degrees or cooler. This means, if you decide to meal prep this dish, don’t add the calcium until serving, then you can add it per bowl. Otherwise, you’ll heat the calcium too much when you reheat the soup.
For younger children, you might want to cut back on or omit the ginger. For older children who like spice, a bit of crushed red pepper would be nice.
Get more gluten-free soup recipes.
Calcium-Fortified Carrot Orange Soup Recipe
- 1 tablespoon olive oil
- 1 onion , chopped
- 2 cloves garlic , minced
- 2 pounds carrots , peeled and chopped into 1-inch chunks
- 1 orange , zest finely grated and juiced, divided
- 4 cups gluten-free vegetable broth
- 1 (1-inch) piece fresh ginger, grated, optional
- 1 bay leaf
- Kosher or fine sea salt , to taste
- Freshly ground black pepper , to taste
- ChildLife Essentials Liquid Calcium with Magnesium , dose appropriate for 6 children
- Dairy free yogurt
- Roasted and salted pumpkin seeds
- Heat oil in a large saucepan over medium-high heat. Add onion and cook, stirring occasionally, until soft and translucent, about 5 minutes. Add garlic and cook, stirring, for 30 seconds. Add the carrots, orange zest, broth, ginger, and bay leaf. Bring to a boil, cover pot, reduce heat, and simmer for 30 minutes or until the carrots are soft. Remove the bay leaf.
- Blend the mixture until smooth. Add the orange juice and blend again. Taste and add salt and pepper, as needed. Let cool to 86 degrees, then stir in the liquid calcium.
- Garnish with yogurt and pumpkin seeds, if desired.
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