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Orange Ginger Soup


1 lb carrots
1 medium onion
6 cloves garlic
1-2” fresh ginger
3 tbsp vegetable oil
1 large orange
4 ½ cups chicken stock
1 bay leaf
1 bunch cilantro/parsley
¼ cup sour cream/plain yogurt
salt & pepper to taste


Peel and thinly slice the carrots. Finely chop the onion. Peel and chop the garlic cloves. Grate orange to yield 2 tsp grated zest. Juice orange to yield ½ cup orange juice.


In a large saucepan, heat oil over medium heat. Add carrots, onion, garlic, and ginger and cook, stirring occasionally, until onion is golden, 6 to 8 minutes.

Add chicken stock, orange zest, and bay leaf to cooking vegetables. Bring to a boil. Reduce heat to medium-low, cover and cook, stirring occasionally, until carrots are tender about 20 minutes.

In a food processor or blender, puree soup in batches until smooth; return to saucepan. Stir in orange juice and season with salt and pepper to taste. Cook over medium heat, stirring occasionally, until heated through, 2 to 3 minutes. Mince cilantro or parsley to yield 2 tablespoons. Garnish each soup bowl with a dollop of sour cream or yogurt and sprinkling of cilantro and serve.

George Christidis