The natural sweetness of carrots infused with orange, ginger, and a hint of nutmeg makes this soup beautiful and delicious. The carrots give the soup a rich, full-bodied texture, as well as a big helping of health-enhancing antioxidants and vitamin A. Vibrant in flavor and color, this soup is an Organic Kitchen favorite at our Farm Stand in Carmel Valley, CA.
2 tablespoons canola oil or olive oil
1 piece (3 inches long) fresh ginger, peeled and coarsely chopped
(about 1/4 cup)
1 small yellow onion, coarsely chopped (about 1/2 cup)
4 cups peeled, sliced carrots (about 1-1/4 pounds)
5 cups vegetable stock or low-sodium vegetable broth
1/2 cup fresh orange juice
Pinch of ground nutmeg
Sea salt, to taste
Freshly ground black pepper, to taste
Crème fraîche or sour cream, as garnish
Heat the oil in a large saucepan over medium heat. Add the ginger and onion; cook, stirring occasionally, until soft and fragrant, about 5 minutes.
Add the carrots, stock, and juice. Raise the heat to medium-high and bring to a boil. Reduce the heat to low, cover the pan, and simmer until the carrots are very tender, about 45 minutes.
Purée the soup in the saucepan using an immersion blender. Or allow the soup to cool a bit, then purée it in a blender or food processor and return it to the saucepan. If you like a smoother texture, pass the puréed soup through a sieve.
Add the nutmeg, plus salt and pepper to taste. If the soup is too thick, thin it with more water or stock.
To serve the soup chilled, refrigerate it until cold, at least 6 hours or up to 5 days. To serve the soup warm, heat it slowly over medium-low heat. Serve the soup garnished with a spoonful of crème fraîche. If desired, create a swirl pattern in the soup by dragging the tip of a knife or fork through the white crème fraîche into the orange soup.
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