Once you’ve tried this delicious carrot, ginger and orange soup, you’ll want to serve often. Not only is it bursting with fresh flavors, you’ll enjoy it’s beautiful color while you are eating.
Don’t be fooled into thinking that you should only serve this soup in cold weather. The ginger and orange brighten the carrot flavor, making it perfect for a spring repast. Serve the soup with some good bread and a salad to complete your meal.
Make the recipe with vegetable stock or water for a delicious vegan soup.
I’m going to double the recipe next time, so that I can freeze some for later.
This recipe makes 6 servings.
Tips
- After puréeing the soup, if you prefer it a bit thinner, you can add a little more stock or some water and simmer it for a few minutes.
- If you adore ginger, increase the amount by a teaspoon.
- You can garnish this with sour cream if you like.
Ingredients
You’ll need the following ingredients to make this carrot, ginger and orange soup.
- 2 tablespoons olive oil
- 1 medium onion, chopped (about 1 cup)
- 5 cups carrots, chopped into small pieces
- 2 cloves garlic, crushed and chopped
- 2 teaspoons freshly grated ginger
- 2 quarts (8 cups) chicken stock or vegetable stock (or water)
- 2 oranges, juiced (about 1/2 cup of juice)
- grated rind of 1 orange
- Kosher salt and fresh ground pepper to taste
- 1 carrot, for garnish (I used a red carrot from a bag of rainbow carrots.)
Special Equipment
I use an immersion blender to purée soups. My model is an older version of this one. If you don’t have an immersion blender, you can purée soup in batches in a blender or in a food processor. Be sure that the soup has cooled down before puréeing it in a blender or food processor.
Directions
Add olive oil to a large stockpot and heat it on medium-high heat. When the oil is hot, add the onions and sauté them for about 4 minutes. Add the carrots and sauté for a few more minutes. Add the garlic and ginger and sauté for about 2 minutes.
Add the chicken or vegetable stock (or water) and orange rind. Bring the soup a boil and immediately turn down the heat to low. Cover the soup and simmer it until the carrots are tender (about 20 – 30 minutes). Turn off the heat and cool the soup a little.
Using an immersion blender, purée the soup in the pot. If you are using another blending method, return the puréed soup to the pot. Turn the heat on low.
Add the orange juice. Season the soup with salt and pepper. Simmer the soup until hot.
Using a vegetable peeler, peel some strips from the remaining carrot and set them aside.
Ladle the soup into bowls. Curl a carrot peel or two around and drop them on the soup.
Related Posts
You could round out your meal with these items: