Carrot Soup with Orange and Ginger

Carrot Soup with Orange and Ginger
(Adapted from Williams Sonoma's Soup)
Serves 2-3

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3 Tbs. olive oil
6 carrots, peeled and thinly sliced
2 red potatoes, peeled and coarsely diced
1 1/2 tsp. peeled and grated fresh ginger
3 green onions, thinly sliced
5 cups chicken stock
1/2 cup fresh orange juice
2 tsp. grated orange zest
S&P to taste


1. In a large saucepan over medium heat, warm the olive oil. Add the the carrots, potato and ginger and sauté until the vegetables are just softened, about 8 minutes. Add the green onions and sauté another few minutes until fragrant.

2. Add the stock, cover partially and simmer until the vegetables are completely softened, about 20 minutes. Remove from the heat.

3. Purée the soup and return the soup to the pan. Over medium heat, stir in the orange juice and zest. Season with salt and pepper.


baili said...

very tasty this one :)
it is soup season here either
thank you for really nice recipe dear Rain !

Rain said...

You're welcome Baili :) The ginger is so good in this, it's very warming!