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Carrot Soup with Orange and Ginger

Carrot Soup with Orange and Ginger

Image credit to: Beth Harris


  • 3 Tbsp olive oil
  • 2 leeks (thinly sliced) or one small onion thinly sliced
  • 1 lb carrots (peeled and thinly sliced)
  • 1 medium-sized potato (peeled and coarsely diced)
  • 1 1/2 tsp peeled and minced/grated fresh ginger
  • 5 c chicken or vegetable stock
  • 1/2 c fresh orange juice
  • 2 tsp grated orange zest
  • Salt and freshly ground pepper
  • Thin orange slices for garnish (optional)


In large saucepan over medium heat, warm olive oil.

Add leeks and sauté until just slightly softened, about 3 minutes.

Add carrots, potato and ginger and sauté until vegetables are just softened, about 5 minutes more.

Add stock, cover partially and simmer until vegetables are completely softened, about 20 minutes.

Remove from heat.

In blender or food processor, puree soup in batches, leaving some texture, and return soup to pan.

Set pan over medium heat and stir in orange juice and zest. Season with salt and white pepper.

Ladle soup into warmed bowls and garnish each serving with an orange slice and a sprig of mint.

Serves 4 to 6.

From Chitra Rao's recipe in the Boston Examiner

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