Carrot orange ginger soup is a real surprising combination. When I saw this on yayforfood, I knew immediately I had to make this. I would never have the idea to add orange juice to a soup, but it tastes wonderful with the carrots and the ginger. It gives some freshness and compensates for the more bitter taste of ginger. The taste is fresh, but also sharp. Sweet, but also bitter. A mouthful of tastes so to say.
Also the recipe is very easy to make. The number of ingredients is limited, and as you are mixing up everything at the end, you can choose a rougher cut. As a perfect duo of easy and surprising it fits perfectly in the concept of surprising recipes.
Though orange juice is a very uncommon ingredient for a soup, I used tangerines once with pomegranate for a soup, but this was for a dessert. If you are interested in special soup recipes, you may also be interested in these recipes:
surprising carrot orange ginger soup
- 650 gram carrots
- 600 ml vegetable broth
- 1 piece celery rib
- 1 piece red onion
- 5 cm ginger root
- 1 piece orange
- 2 cloves garlic
- parsley or cilantro for garnishing
- sour cream or coconut cream for garnishing
- Peel the carrots and slice them roughly.
- Also peel and cut the celery rib, the onion, the ginger root and the garlic.
- Heat some olive oil and bake the onion and the garlic for a few minutes.
- Then add the vegetable broth, the carrots, the ginger and the celery and let it cook for about 20 minutes, until the carrots are tender.
- Meanwhile press the orange juice and add the orange zest to the soup.
- Add pepper and salt or other spices up to taste.
- Chop the parsley (or cilantro) for garnishing fine.
- When the soup is ready, use the blender until you have a creamy substance. Maybe you leave some carrot pieces out of it to have a “bite” when serving the soup.
- Add the orange juice to the soup and mix well. If needed, put it on the stove again to increase the heat.
- Serve the soup in deep bowls and garnish with the parsley and some sour cream.