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!
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.
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.
No immersion blender for you?
Stomp the veggies with your impeccably clean feet.
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.
Then add a dollop of Crème Fraîche, which you can easily make from scratch…
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:
Hungry for more? Get my email updates.