Vibrant Flavor, Beautiful Color
This lovely and delicious soup combines the natural sweetness of carrots with orange, ginger and a hint of nutmeg in an elegant yet surprisingly easy-to-make recipe. The carrots give the soup a rich, full-bodied texture — along with a big helping of health-enhancing antioxidants and vitamin A.
Ginger Carrot Soup is a perennial favorite from the organic kitchen at our Farm Stand in Carmel Valley, CA. Once you try it, we think it will be a favorite in your kitchen, too.
Ginger Carrot Soup
- Serves 4
- From Food to Live By: The Earthbound Farm Organic Cookbook by Myra Goodman
- 2 tablespoons Canola or olive oil
- 1 piece Fresh ginger, about 3 inches long (peeled and coarsely chopped, about 1/4 cup)
- 1 small Earthbound Farm Organic Yellow Onion (coarsely chopped, about 1/2 cup)
- 4 cups Peeled, sliced Earthbound Farm Organic Carrots (about 1-1/4 pounds)
- 5 cups Vegetable stock or low-sodium vegetable broth
- 1/2 cup Fresh orange juice
- Pinch Ground nutmeg
- Sea salt, to taste
- Freshly ground black pepper, to taste
- Crème fraîche or sour cream, for garnish (optional)
- 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. For an elegant effect, 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.
Per serving: Calories 260, Fat 9 grams, Cholesterol 0 mg, Sodium 270 mg, Carbohydrates 45 grams, Fiber 11 grams, Sugars 19 grams, Protein 5 grams.
Percentage Daily Values per serving (based on a 2,000-calorie diet): Vitamin A 770%, Vitamin C 130%, Calcium 20%, Iron 25%.