I usually make this Carrot and Ginger Orange Soup throughout the summer to drink cold on the hottest days. A blast of heat greeted us this week, only for a moment, but I started to rethink my strategy. Now that the cold and dreary wet days have returned, this soup seems to make even more sense today. Drenched in vitamins A and C, Carrot and Ginger Orange Soup might be perfectly suited to keep colds and flus at bay and just a few sips warms me throughout to cut through the chill.
I sometimes view Carrot and Ginger Orange Soup as more of a tonic, than a soup. It is obviously too light for a meal but combined with a hearty salad or other main dish, it is a beautiful starter. Most often, though, I serve this soup in a mug or a glass to sip between meals when I might otherwise reach for a snack or cup of tea. It hits the spot like nothing else and rounds out the day, providing an often much-needed push to get through these dreary afternoons.
Carrots are still going strong in the farmers markets and this soup is a great place to feature some of the more colorful varieties in jeweled tones of deep purple, red and pink.
Fresh ginger root was out in full force in late autumn, beautifully pink and green with a delicate skin. While the winter months may dull and toughen its skin a bit, it still packs a concentrated punch of flavor. I usually keep my ginger root in the freezer, which helps keep me stocked throughout the winter. However, fresh ginger from the farmers market will be much more powerful so I prefer it for this soup.
The simplicity of the ingredients for this Carrot and Ginger Orange Soup means that the success of the dish is completely reliant on the best ingredients. As always, the farmers market is your best resource to make this soup something special on both the hottest and coldest days.
- 2 Tablespoons olive oil
- 1 medium onion, peeled and chopped
- 2-inch piece of ginger, peeled* and chopped
- 6 Carrots, peeled and chopped
- 4-6 cups best-quality Vegetable or Chicken Stock or bouillon
- 2 teaspoons sea salt, and possible more, to taste
- 1 orange, sliced in half
- ¼ cup cream or more, if desired.
- Heat the olive oil over medium heat in a stock pot with a lid. Add the onions and ginger and saute gently for about 4-5 minutes until just beginning to soften.
- Add the carrots and 1 teaspoon salt, stir to combine, lower heat to lowest setting and place lid on pot. Simmer for 20 minutes, giving an occasional stir, until carrots are softened and a pool of vegetable juices forms in the bottom of the pan.
- Add 4 cups of broth for a thick soup or 6 cups for a thin broth to drink more as a tea. Bring to a boil.
- Once boiling, lower heat again to the lowest setting and cover. Simmer covered for another 10 minutes.
- Using a blender, puree the soup in batches until completely smooth. Transfer back to the pot and squeeze the juice from the orange into the soup to taste.
- Season with salt and pepper, to taste.
- Add cream, if desired.
- Serve immediately or cool in the fridge to serve cold.