Roasted Ginger-Orange Carrot Soup

Roasted Ginger-Orange Carrot Soup


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.


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