Carrot, Ginger and Orange Soup

Helmut and Paul made this Carrot, Ginger and Orange Soup in the South Arm Cooking Club for Seniors for take home purpose.


This Carrot, Ginger and Orange Soup freezes beautifully. So, make a big batch and freezes them in single portion container for later meals when you are too busy to cook or on the run.


  • 1 tablespoon vegetable oil
  • 1/2 onion, chopped
  • 1 clove garlic, minced
  • 3 medium carrots, peeled and thinly sliced or chopped with a food processor
  • 1 1/2 teaspoons minced fresh ginger
  • 1 1/2 cups chicken or vegetable stock
  • 1/2 cup orange juice
  • salt and pepper to taste
  • 1 tablespoon chopped parsley, optional


Source: adapted from Many Hands

Prep time: 20 minutes;  Cook time: 40 minutes;  Serves 4


Carrot-Ginger-Orange-Soup-1-300x200In a large pot, heat oil over medium heat. Add onion and garlic. Cook, stirring until onion is soft and turning golden, between 5 to 10 minutes.
Carrot-Ginger-Orange-Soup-2-300x200Add carrots, ginger, and stock. Bring to a boil, then reduce heat to a simmer. Cook, partially covered, until carrots are completely soft, about 30 minutes.
Carrot-Ginger-Orange-Soup-3-300x200Puree in a blender, or a stick blander, or mash with a potato masher. Add orange juice and season to taste. Garnish with parsley if you like.

Helmut and Paul, thank you for making this refreshing soup.

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