Chilled Orange-Carrot Soup

Nov 06, 2009
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  • 3/4 tsp Ginger, grated
  • 8 Carrots, thinly sliced
  • 3/4 cup green onions, white parts only, sliced
  • 3 tbsp Margarine
  • 4 cup Vegetable broth
  • 2 cup Orange juice
  • Salt
  • White pepper
  • 1 Orange, halved and sliced
  • 10 Mint sprigs


  1. Sauté ginger, carrots and leeks in margarine until the leeks are tender, about 4 minutes.
  2. Add 3 cups of broth, cover and simmer until the carrots are tender, about 35 minutes. Remove from heat and allow to cool.
  3. Place in food processor and puree until smooth.
  4. Return to pot, stir in remaining broth and half the orange juice.
  5. Add remaining juice (1 tbsp at a time) until the consistency is that of a thin soup. Season and chill.
  6. Serve garnished with orange slices and mint sprigs.

This chilled orange carrot soup is perfect for all seasons

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