Ginger Orange Carrot Soup
Author: Charmian Christie
Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Light and refreshing, this bright orange soup is bursting with beta-carotene and flavour. It can be served hot or cold, making it an ideal dish year round.
  • 1 tbsp unsalted butter
  • 1 tbsp olive oil or safflower oil
  • 1 large sweet onion, chopped
  • 4 cups peeled and chopped carrots
  • 2 tsp grated ginger
  • 2 cups low-sodium chicken or vegetable stock
  • 2 cups water
  • 1 cup orange juice
  • sea salt and freshly ground pepper
  • ½ cup low-fat yogurt or sour cream, or more to taste (optional)
  • 2 tbsp chopped fresh chives, or flat-leaf parsley (I used cilantro and it was wonderful)
  1. In a large saucepan, melt butter with oil over medium heat. Add onion and carrots and saute for 4 minutes. Stir in ginger and cook for 2 minutes longer.
  2. Add stock, water and orange juice and bring to a boil. Reduce heat, cover and simmer for 20 minutes or until carrots are tender. Remove from heat and let cool slightly.
  3. Puree soup in the saucepan using an immersion blender, or transfer soup in batches to a blender or food processor and blend until smooth, then return soup to the saucepan. Season with salt and pepper to taste and simmer until heated. Serve garnished with a dollop of yogurt or sour cream (if using) , and sprinkle with chives or parsley (or cilantro!)
Tip: Using a sweet onion gives this soup a wonderful flavour, but if you don't have one, the soup will still be delicious if you substitute a regular cooking onion.

Excerpt printed with permission. From For the Love of Soup by Jeanelle Mitchell. Published by Whitecap Books © 2010.
Recipe by The Messy Baker at