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Roasted Ginger-Orange Carrot Soup

Yields1 Serving

 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)

Preheat 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.


In 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.


Remove 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.