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Ginger Orange Carrot Soup *a taste of the 6-Part Fundamentals Series*

Posted by Chelsea Ballantyne on

Ginger Orange Carrot Soup

You know your soup is good when you’re enjoying it cold from the refrigerator in the Tupperware container you stored it in.  It’s even better served warm.

Carrot soup is pretty tame, some might say boring, until it’s cheered up with freshly grated spicy ginger, freshly squeezed orange juice and acidic tomatoes.  Now, that’s a soup with personality!

I enjoy carrot soup with crisp pita chips. They’re super easy to make and keep crisps for ages, but never seem to last long in our home - recipe follows.

Serves 4 - 6

1 Tbsp butter

1 onion, chopped

2 pounds carrots, about 7 medium, chopped

1 cup diced ripe tomatoes, or if not in season use canned

3 Tbsp freshly squeezed orange juice, plus zest from half an orange

1 1/2 tsp finely grated ginger (a microplane is ideal for this)

1 tsp Kosher salt

2-3 cups chicken or vegetable stock

1/2 cup whipping cream

1/3 cup sour cream, yogurt or creme fraiche, optional

Melt the butter in a large saucepan.  Add the onions and cook over low heat until translucent and tender.  Add the carrots, tomatoes, orange juice, ginger, salt and 2 cups of chicken stock. Bring to a boil.  Reduce heat and simmer until carrots are tender, approx. 30 minutes.

Pour the cooked vegetables and liquid into a blender or food processor fitted with a steel blade.  Process until smooth.   

If you prefer an ultra smooth-textured soup, pour the finished soup through a fine-mesh strainer and press any remaining solids against the strainer with the back of a spoon to extract as much as puree as possible  

Return the soup to the pot and reheat. Add only enough additional chicken stock to reach the desired consistency -- you may not need it all.  Taste the soup and add additional salt and orange juice if desired.

Add the cream, but do not to boil the soup once the cream has been added.  

Serve in heated bowls with a dollop of sour cream, yogurt or creme fraiche, if desired.

Pita Chips

Using a knife or scissors, split open a pita pocket to create two rounds.  Cut each round into even wedges. Place the pita wedges onto a parchment or foil-lined baking sheet, coarse side up, and brush each wedge with a little vegetable oil. Sprinkle with kosher salt and bake in a 350 preheated oven until golden.


Recipes by Chef Denise Marchessault, author of British Columbia from Scratch

Join her for Soups & Stocks* Tuesday May 31st 10am-1pm


*Part of the 6-part Fundamentals Series, beginning May 24th:

May 24th Essential Knife Skills

May 31st Soups & Stocks

June 7th Sauce Essentials

June 14th Essential Breads

June 21st Seafood Favorites

June 28th Dessert Essentials

If you register for all 6 parts, you will receive a complimentary copy of the cookbook, when it becomes available.



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