Last updated on January 26th, 2017
I served this soup as the first course for a dinner party last Saturday, and everybody loved it. They loved it so much, in fact, that after seconds and thirds were offered and accepted, there was no soup left in the pot. Not to worry — I made another batch today, so that you can taste it, too! Here’s the recipe:
Note: You don’t have to serve this beautiful brew for dinner. The flavor combo of carrots, ginger, and orange juice is delicious any time of the day. Pour the soup into a mug, and enjoy it for breakfast, lunch, or whenever you need a beta-carotene pick-me-up.
I could use such a pick-me-up right now.
So let’s make this soup already!
Chop up a couple of fat garlic cloves, too.
Then peel and slice 18-20 carrots. I used twice the number you see pictured above.
The carrots, after they’ve been trimmed and sliced, should weight about 2 1/2 pounds.
Note: Too busy to peel, trim, and slice 18 carrots? Then take the easy road, as I once did when making this soup, and use already-peeled “baby” carrots — the carved subjects that you can find in almost any supermarket.
Next, heat some butter and olive oil in a big soup pot.
Add the onions, cover the pot, and let them sweat over low heat until translucent (they must not color at all) — about 8 minutes.
Six cups of chicken stock (preferably homemade)…
And one teaspoon of kosher salt.
Bring the works to a boil, then reduce the heat, cover the pot, and simmer until the carrots are perfectly tender — about 30 minutes. If you used “baby” carrots from the market, you’ll need to cook them for about 45 minutes. They are tough little suckers.
While the carrots are cooking, peel and grate a 2-inch section of fresh ginger root.
Also, grate the pretty rind of a large navel orange.
Now grab the purple immersion blender that matches your purple pot…
No immersion blender for you?
Stomp the veggies with your impeccably clean feet.
Too messy?
Use an ordinary jar blender.
Frankly, an immersion blender is easy to clean, and easy to store. I bought mine for less than $40 from this online source.
Now take the navel orange you previously zested, and cut it in half. Squeeze the juice from each half into the soup.
To make the soup even more luxurious, stir in a healthy amount of heavy cream.
Then ladle the soup into a bowl…
Or, if you have them, use 2-handled bouillon cups, just as I did at last Saturday’s dinner party.
Then add a dollop of Crème Fraîche, which you can easily make from scratch…
And scatter some orange zest and freshly-minced flat-leaved parsley over all.
Folks, this soup is unfrickin’-believably delicious. It’s healthy, too. Serve it at any temperature, and at any time of the year. It’s the perfect way to start a dinner party, and you can serve leftovers — if there are any — for breakfast or lunch.
Here’s the printable:
This soup is delicious for breakfast, lunch, dinner, or anytime you need a beta carotene pick-me-up!
Ingredients
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 1 large onion, peeled and roughly chopped
- 2 fat garlic cloves, peeled and roughly chopped
- 18-20 large carrots, peeled and roughly sliced (or, use 2 1/2 pounds of store-bought, already-peeled "baby" carrots, which will require no slicing)
- 1 teaspoon kosher salt (or more, to taste)
- 6 cups unsalted chicken stock
- The zest and juice of a large navel orange
- 1 tablespoon freshly grated ginger
- A generous splash (1/4 to 1/2 cup) heavy cream
- Suggested garnish: a dollop of Crème Fraîche and a pinch of orange zest and freshly-minced parsley for each serving
Instructions
- Heat the butter and oil in a large (5-quart or larger) soup pot or Dutch oven set over a low flame. After the butter melts, add the onions. Then cover the pot, and let the onions cook until translucent (they must not color at all) -- about 8 minutes. Add the garlic, carrots, chicken stock and salt. Bring to a boil over high heat, then reduce the heat, cover the pot, and simmer until the carrots are perfectly tender -- about 30 minutes (plan 45 minutes for carved, store-bought carrots).
- Using an immersion blender or a regular blender, puree the soup until perfectly smooth. Then stir in the orange juice and zest, the ginger, and the heavy cream.
- To serve, ladle the soup into bowls. If you wish, garnish each serving with a dollop of Crème Fraîche, and a sprinkling of orange zest and minced parsley. Delicious hot, warm, or even cold.
Wine pairing: Sancere (a white wine from the Loire Valley of France)
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More fun from Kevin’s kitchen and gardens:
The Best (and easiest!) Lemon Tart in the World
Make Your Own Baguettes
Low-Carb Cottage Cheese Pancakes
Mary in Iowa says
I’m now salivating, and realize I have some in a jar in the chest freezer out on the porch. It will be “fast food” supper. I have made this with 1/2 wild carrot (Queen Anne’s Lace) roots and half orange carrots, along with the cleaned, grated roots of Canadian wild ginger (Asarum Canadense). The Queen Anne’s Lace–nice. The wld ginger–way too much work. This was for a dinner party featuring 7 or 8 “weeds” from my yard, just to show how much we miss by weed pulling. Didn’t tell anyone they were weeds until the meal was over. Someday you should feature all the culinary weeds you can find in a dinner party before stunning everyone with the news of what they’ve just eaten. Then, of course, give us the recipes.
Brenda Johnson says
I was the very happy recipient of a bowl of this soup for lunch!!! Thick and rich- sweet from the carrots and orange,(which was a brilliant addition Kevin!!! Really made the soup “pop” with added flavor and aroma!!!) savory with onion and garlic …tangy creamy creme fraiche…..perfect “spice” of the ginger…. warm and wonderful!!! Love it!!!!! Thanks for sharing!!!!
Christine says
That sounds so good I just have to try it!
Debie says
Ingredient list: I think you mean 6 Cups of unsalted chicken soup
Kevin Lee Jacobs says
Hi Debie – What good eyes you have. Yes, 6 cups chicken stock, not “chicken salt”!
rebecca says
This looks soo wonderful! Thankyou!
Kathy McManus says
This looks delicious! What did you serve for the main course, if I may ask?
Heike says
Oh yummy. I love carrots. And I have the perfect pot too. Same as your purple, except it is , you guessed it….orange and I have a white immersion blender…makes for great contrast.
Hi LIly, did you get to taste the soup? Not? Hmmm, maybe you’ll get a low cal treat.
Karen says
Kevin, I appreciate your blog and recipes enormously and this soup will soon be my favourite and replace other so-so recipes of carrot-ginger soup.
I am not an alarmist by nature; but I have learned that the “little carrots in bags” that we all find at our grocery stores are the WORST CARROTS we could ever possibly use. They are actually made small and made to “look nice” by grinding them down in a peeling mechanism having originated as carrots that are poor quality & rotting in the facility. NOT a healthy option in any way. Since they begin as decaying carrots, they soon rot in that bag. We can all choose healthier options.
Polly Husted says
Gee, I didn’t know those little shaped carrots were going bad, but I always objected to them for another reason. A large part of the carrot’s food value is in the peel. Carrots with peel AND tops are far more nourishing and tasty than carrots without. Remove the tops for compost, and scrub the carrots before steaming. Yummy tasting with vitamins jumping all over the place!!
Migs Murray says
I’ve had to read this twice as I was completely distracted and highly amused by the cheeky comments as I scrolled over the photos. After finding the first two I just scrolled from photo to photo and had a good chuckle. So thanks for the fun and now I’ll get back to the recipe. 😀
Veronica says
ooooh, this looks so delicious, just wanna eat it off the computer, though of course a lot of work is involved..
LynnB says
Love carrot soup. I’ve always used coriander as the key flavouring spice, but I think I”ll try gingre now (as soon as it’s cold enough here for soup hahahaha).
DianeG says
Once a month I have friends over in the evening for “Souper Saturday”. It’s coming up next Saturday and I’m definitely going to present this wonderful sounding soup. The vibrant color seems to lend itself to our segue into Spring (I HOPE!!!) Thank you for your wonderful blog. (and I hope that this comment enables Lily to get a treat! My Cody enjoys helping me in the kitchen, too)
Janet G. Metazger says
There is a recipe from Portugal that I can’t quite remember that is carrot or sweet potato or yam depending on what is available with the turnip (I think); same procedure; only instead of the orange juice, use Kale or cabbage or anything green. less sweet. equally good. I had forgotten about it; I appreciate the reminder. I think with the turnip, however, only the broth was used.
Joy of Cooking has a dish: Himmel und erde, heaven and earth: variation on the above: any combination of potato, apple, and turnip; the Portuguese dish is in the same category. BUT have never tried the German combination with liquid, rather served more like mashed potatoes. Again, thank you for the reminder.
Also for the reminder on how to test the seeds.
Spring break begins in 10 minutes!
Pax,
Janet
Sheri says
Love a good carrot soup! I’ll try this one! I harvested and made a carrot cilantro last fall that I’m still smacking my lips on and carrot ginger is a good one also. Cheers!
Arthur in the Garden! says
Yummy!
miriam says
Made it yesterday. My husband (who is not a big “soup” fun just loved it – me too!
Gwen says
Kevin,
I made your carrot- ginger- orange soup and it is divine!!!!
Thank you for the recipe.
Sheila Garry says
My husband and I made this soup last night and loved it. We didn’t change a thing. We both marveled over how the Orange juice and zest, added last so it didn’t cook, really brightened the taste. It’s certainly going to be a go to recipie. Thank you.
Kevin Lee Jacobs says
Hi Gwen and Shiela – So glad you tried — and liked — the soup!
Janet says
Y
This was sooo good,, definitely a keeper!
Julie R says
I made this carrot-ginger-orange soup and it turned out real yummy ! It makes a good amount too.
Barbara Davidge says
Great recipe Kev, I have used this as the base for a “vegan-ized” carrot soup and it is terrific. Your step by step pics are terrific. Thanks!
Diane C says
This recipe is a family favorite. Thanks Kevin!
Barbars says
Can this recipe be halved?
elin says
Another terrific recipe. Great color, texture and, most importantly, taste. Thanks!
Judy Pennington says
Kevin!!! I can’t believe you peel your carrots! That is wasting a lot of the nutritional value. I keep a special brush at my kitchen sink. It’s a big fat Ladybug with black bristles. She cleans all my veggies so I can leave the peelings on. At my age I need the extra vitamins and minerals. But this sounds delish and I love soups in the winter. Will have to try this.
Marcia says
I got the carrot soup and the carrot souflee mixed up in my mind. I have the carrots on the stove cooking in water. Forgot the salt. I have company coming and I am at wits end.
Marcia
Margaret says
Kevin, this was a delicious soup, made even more delicious by sprinkling some curry sugar on top. If you have never tried curry sugar, it makes all orange colored vegetables taste extra special. I got my curry sugar as a gift from my wonderful daughter. But it looks as if you can get it here: http://www.salttraders.com/curry-sugar/
aimee says
Has anyone tried to freeze this soup? (pre-cream I would think?)
Jan says
Thank you Kevin and all commenters! I must, must try this soup. One teensy comment — I believe “navel” (not naval) is the correct name for these seedless oranges. The reason is that the end opposite the stem resembles a belly button 🙂
After a little googling I discovered this from NPR about these mutant oranges. Who knew? http://www.npr.org/templates/story/story.php?storyId=103250589
Marg says
Kevin
Would Greek yogurt be a good substitute for cream?
I love your recipes.
Patti T. says
Great recipe, Kevin! Thanks. I have a feeling I will be using it often. You had a lady named Karen who commented back in 2015 who told about those little carrots in bags at the local grocery store. I always wondered about those nasty little things. I bought them a few times just to save time in the kitchen and soon returned to just doing the peeling and slicing myself. Thanks to Karen for pointing out those little carrots’ dirty little secret.
Kevin Lee Jacobs says
Hi Jan – Yes, navel, not “naval.” Correction made, and thank you!
Pat Kelly says
This soup was the highlight of our German conversation group’s (Deutschegespraechsgruppe) Christmas get-together. It not only tasted “lecker”, it was so festive looking. Thanks Kevin. Or should I say, danke!
Nancy J says
Kevin, would you mind me asking, what your entree for the dinner party?
AllisonK says
Yes! This is one of my favorite winter soups–I refer to it as “sunshine in a bowl”, because it is so radiantly beautiful!!
Beverly, zone 6, eastern PA says
The china pattern on your bouillon cup set is THE BOMB.
I adore it!
And then to put that glorious soup into it, just heavenly.
I feel like I can smell its aroma just admiring the photos.
Trudi in Atlanta ,Ga. says
Our grandson was suggesting veggies for Christmas dinner. That kid is gonna be stuffed He will come from one dinner to our house. He loves carrots so…. carrot soup it isThanks!
Paula Beattie says
I will definitely try this one with some of my carrots that I grew this summer/fall. What is the china? I love it!
Thanks for the recipe.
Joanie says
Good Morning all the way from Newfoundland Merry Christmas all the best in the new yr it awhile now that i got to come on your site had Back Surgery i doing great . miss your e/mail love your ginger carrot soup love to read all your wonderful accomplishment and for allowing me in your life. love your home it said so much about you . enjoy your Christmas with family & friends God Bless your Friend Joanie
Rose says
Yum Yum Yum Yummers- This soup is total deliciousness
Sue says
Can i freeze left over soup?
Kevin Lee Jacobs says
Hi Sue – You can absolutely freeze this soup. Enjoy!
Pat says
Kevin – yesterday on a crisp, crystal clear day, I put this soup into a Jethro-size thermos along with bacon cheddar scones and 4 mugs and headed out with 3 friends for a hike here in the Pacific Northwest. At the top of the mountain we found a picnic table with views of Mt Baker and the Salish Sea. We even had the creme fraiche. I tell you we were the envy of other hikers. Thanks for being the genesis of a great day out!
Kevin Lee Jacobs says
Hi Pat – I’m jealous, too. What a wonderful, scenic way to enjoy this soup. Thanks for posting your review!
Beverly, zone 6, eastern Pennsylvania says
Gorgeous and flavorful, wholly satisfying! Sorry I waited so long to try it.
5 Stars
Kevin Lee Jacobs says
Hi Beverly – I’m so glad!