Carrot Soup with Orange and Ginger


Carrot Soup with Orange and Ginger

Recipe by Summit Natural Health CentreCourse: SoupsDifficulty: Easy


Prep time


Cooking time




  • 3 tablespoons olive oil

  • 2 leeks, including tender green parts, thinly sliced

  • 6 carrots (about 1 lb.), peeled and thinly sliced

  • 1 small sweet potato, peeled and coarsely diced

  • 1 1/2 teaspoons peeled and minced fresh ginger

  • 5 cups organic chicken or vegetable broth

  • 1/2 cup fresh orange juice

  • 2 teaspoons grated orange zest

  • salt and pepper to taste


  • In a saucepan over medium heat, warm the oil.
  • Add the leeks and sauté until just slightly softened, about 3 minutes.
  • Add the carrots, potato, and ginger and sauté until the vegetables are just softened, about 5 minutes longer.
  • Add the stock, cover partially, and simmer until the vegetables are completely softened, about 20 minutes.
  • Remove from heat.
  • In a blender or food processor, puree the soup in batches, leaving some texture if desired, and return the soup to the pan. Alternatively, process with a handheld blender in the pan until the desired consistency is reached.
  • Return the soup to medium heat and stir in the orange juice and zest. Season to taste with salt and pepper.
  • Ladle the soup into warmed bowls and enjoy.


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