Friday, May 22, 2015

Recipe - Carrot Soup with Orange and Ginger

Recipe - Carrot Soup with Orange and Ginger

3 servings
Preparation 10 min 
Cooking 30 min
160 calories per serving 


1 tbspcanola oil15 mL
1/2onions, coarsely chopped100 g
5carrots, coarsely chopped500 g
1/2 cuporange juice, freshly squeezed1 1/2 orange
5 tspgingerroot, coarsely grated22 g
2 cupschicken broth500 mL
1 cupwater250 mL
3 tbspcream 15% [optional]45 mL
1 pinchsalt [optional]0.1 g
ground pepper to taste

Before you start

blender or food processor will be very useful to purée the soup.


  1. Prepare the vegetables: chop them coarsely.
  2. In a pot, sweat the onion in oil over medium heat for about 3-4 min. Add the carrots, orange juice, coarsely grated ginger, broth and water. Bring to a boil, lower the heat, cover and simmer until the carrots are tender, about 25 min.
  3. Purée the soup in a blender or processor, then pour it back into the pot. Stir in the cream and just warm the soup a few minutes. Adjust the seasoning then serve.


The soup keeps up to 7 days in the refrigerator or up to 4 months in the freezer. Cream should not be added before freezing, but later when the soup is reheated.