Carrot Orange Soup with a Toasted Cashew Garnish

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

1. Carrot + orangetop 5% of all pairs
   Smell alikestrong
   Cooked together737 recipes

   Shared aroma: 2,4-decadienal (seaweed).

2. Chicken + ricetop 5% of all pairs
   Smell alikemoderate
   Cooked together4,769 recipes

   Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

3. Carrot + tomatotop 6% of all pairs
   Smell alikestrong
   Cooked together3,606 recipes

   Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

4. Onion + carrottop 6% of all pairs
   Smell alikemoderate
   Cooked together21,601 recipes

   Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

5. Tomato + ricetop 6% of all pairs
   Smell alikestrong
   Cooked together3,065 recipes

   Shared aroma: trans-2-nonenal (cardboard, fatty).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Carrots

Provide the main body, natural sweetness and bulk of the soup.

Heavy whipping cream

Adds fat and richness, giving the pureed soup a smooth, velvety texture.

Orange juice

Adds acidity and bright citrus flavor that balances the sweetness of the carrots.

Long-grain rice

Adds starch that thickens the soup as it simmers and blends.

Honey

Adds sweetness that rounds out the carrots and tomato paste.

The step that matters

Swap the orange

How well each one fits the dish's main ingredients (butter, onion, chicken, honey, carrot, tomato, rice):

1. Coconutfits better
2. Avocadofits better
3. Mangofits better
4. Orangethe original

Fit is the average pairing score against butter, onion, chicken, honey, carrot, tomato, rice. Candidates are from the same food group and used in at least 100 recipes.