Carrot-Ginger Soup

Photo credit: Mette Nielsen

Carrot-Ginger Soup

Yield 4


Use fresh carrots for this soup, it makes an enormous difference to flavor.


  • 1 cup chopped onion

  • 2 Tablespoons peeled, chopped fresh ginger

  • 2 cloves garlic

  • 1½ pounds carrots, chopped (about 3 cups)

  • 2 Tablespoons tomato paste

  • 1 Tablespoon orange zest

  • 3 cups vegetable or chicken stock

  • ¼ cup fresh orange juice, to taste

  • Salt and freshly ground black pepper, to taste


  • Put all of the ingredients except the orange juice and salt and pepper into a large pot and set over high heat.

  • Bring the liquid to a boil, then reduce the heat to simmer and cook until the carrots are very tender, about 20 minutes.

  • With an immersion blender or working in batches in a conventional blender, puree the soup and season with the orange juice and salt ad pepper.

  • Serve hot, warm or at room temperature.

Courses Dinner