Roasted Ginger-Orange Carrot Soup & a Roast Bison Sandwich

My sister is sick, so I made sippable soup. She likes the pureed orange gingery kind, made with sweet potatoes, carrots and red lentils. I’m trying to sip more of the stuff myself – partly because it’s like drinkable vitamins, and partly in an attempt to replace that afternoon coffee that I’ve always thought never affected me at night. But then I realized that perhaps other powers are at work when I jolt awake at 3am and lie there, trapped inside my brain, until just before the alarm goes off.

Although I’m inherently against the concept of New Year’s resolutions (in the sense that they’re easily broken, and thus dissolved), I nonetheless get reflective over the holidays and begin the year with boundless intentions to do more (and at the same time, less), be more (and again, less), experience more, read more, and eat better – mostly this comes about at this time of year because festivities grind to a halt, and I find myself needing to wean off of chocolate and sugar and bread and butter and cream. (Not entirely, but in lesser quantities.) I vow to have more dinner parties, eat more soup (translation: more vegetables in a format that necessitates slower eating), do more creative stuff (there is a bit of me that’s artsy and crafty, and I keep ignoring her), and get more sleep. Travel more, if I can manage it, and use up all that food in my pantry and freezer before buying more. I’ll start with more soup. It’s important to have achievable goals.

You can find roast bison in the Co-op deli – no sodium, no msg, no preservatives. Leaner than beef. Lots of protein and iron.

Roasted Ginger-Orange Carrot Soup

Recipe link


January 5, 2011

  • Makes: Serves 6.


2 lbs. carrots, peeled (or scrubbed) and cut into 1” chunks

canola oil, for cooking

1 Tbsp. butter

1 large onion, peeled and chopped

1 Tbsp. grated fresh ginger

1 tsp. curry powder or paste

3-4 cups low-sodium chicken stock

1 cup orange juice

salt and pepper, to taste

1/2 cup half & half or heavy cream (optional)


1Preheat the oven to 450°F. Spread the carrots out in a single layer on a rimmed baking sheet and drizzle with oil; toss to coat well and roast for 20 minutes, until soft and starting to turn golden on the edges.

2In a medium pot, heat a drizzle of oil with the butter over medium heat. When the foam subsides, add the onion and ginger and cook for 5 minutes, until the onions are soft. Add the curry powder, roasted carrots (scraping any flavourful browned bits from the pan), stock and orange juice and bring to a simmer. Cook for 15-20 minutes, until the vegetables are soft. Season with salt and pepper.

3Remove from the heat and using a hand-held immersion blender, puree the soup right in the pot. (Alternatively, process it in a blender in batches until smooth.) Stir in the cream, if you’re using it, and serve hot.

Makes: Serves 6.

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17 comments on “Roasted Ginger-Orange Carrot Soup & a Roast Bison Sandwich

  1. Doréus
    January 5, 2011 at 10:45 pm

    OK. That sounds so delicious I am feeling an irrepressible urge to roast carrots right now… at nearly 23:00. Oh! Wait. I don’t quite have enough of them. That will give my home-made broth time to thaw when I actually prepare the soup tomorrow. Thanks for what appears to be a wonderful recipe.

  2. Erica B.
    January 5, 2011 at 11:17 pm

    OOh I was going to make Corn Chowder tomorrow but I also have sweet potatoes to use up… maybe both? Freeze the puree and make the chowder for lunches. Love Bison deli meats. Big Bend Market up here does Bison Pastrami, Montreal style smoked meat, and bison bacon. I could totally use some bison bacon on the chowder… Time to make a shopping list :)

  3. Jen C
    January 6, 2011 at 6:05 am

    Happy New Year Julie! That soup looks and sounds delish! What spice could you use to replace the Curry? I am so not a curry fan and can pick it out of anything, unfortunately….any suggestions??

  4. Michelle
    January 6, 2011 at 7:50 am

    I would love to use the plethora of non pershiables I have squirrled away in the pantry. I would love to have new and exciting things to look at (this is my first world problem…) Soup is one way to blend freshies from the produce section with a few cans or dried goods.
    I think this soup will help!

  5. JulieVR
    January 6, 2011 at 10:00 am

    Jen – just leave the curry out and the soup will be delish as is! A little thyme might be nice!

  6. brandy
    January 6, 2011 at 10:39 am

    Oh this sounds so good! I’ve been so sick for over a week with the flu/head cold but it seems that since I’m a vegetarian no one knows what to make for someone who’s sick except for chicken noodle soup and therefore I go without… What a lucky sis you have!

  7. amber
    January 6, 2011 at 12:52 pm

    Yay now I know what I’ll make for supper! I’m hoping since there’s orange juice in it even the kids will like it, as soup in general isn’t their “favorite”

  8. Natalie (ga)
    January 6, 2011 at 1:04 pm

    almost licked the screen

  9. IM of InFoodItrust
    January 6, 2011 at 2:11 pm

    Wonderful recipe, will absolutely try. Maybe add a scalion garnish just the touch of the oniony flavor

  10. Barb
    January 6, 2011 at 5:29 pm

    It does sound good. But where are the lentils? I suppose 1/2 cup or so simmered with the stock and juice? I need medical help too.

  11. Maria
    January 6, 2011 at 6:14 pm

    I love a good recipe for carrot ginger soup, but was really intrigued by the “Curried red lentil, sweet potato and carrot ginger soup”. It seems to have disappeared from your blog.

  12. JulieVR
    January 6, 2011 at 6:45 pm

    Yes, plenty of links have gone amiss – something I have to fix very soon!

    Barb – I was just referring to other types of soup she likes – often I make soup with a handful of red lentils tossed in, and they would go well in this one too!

  13. delphcotecuisine
    January 7, 2011 at 5:05 am

    nice soup, it looks very yummy
    have a nice day
    Bises from France

  14. Alicen
    January 7, 2011 at 5:37 pm

    That bread looks amazing! As you can tell, I haven’t gotten to the Swear Off Bread portion of my New Years Resolution… It looks bubbly, light, and chewy? Is that a blog recipe?

  15. Meta4
    January 8, 2011 at 7:51 pm

    I made the soup today and it was fantastic…I did not add curry so the orange/ginger flavour came through amazingly.
    Question…why do I have problem printing just one recipe? I don’t want to print 19 pages…

  16. JulieVR
    January 8, 2011 at 8:43 pm

    Click on Print Friendly – is that better? It still doesn’t take out the recipe itself… I’ll figure out how to set that up!

  17. Judy
    January 10, 2011 at 5:06 pm

    I made this delicious soup last night and enjoyed it with maple soya glazed trout.
    It was Hearty and in this Cold weather lovely and warm.

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