We’ve channeled the bright and golden attributes of the sun into this 24 Carrot Soup enlightened with freshly grated ginger and the juice of a navel orange. I guess you could call it a bowl full of sunshine, or if you’re feeling fancy, you could call it a super blingy 24 Carrot Soup.
January 2017 was noted as being one of the gloomiest January’s in the history of Toronto with 28 fewer sunny hours than average. The days we did have sun, I’d perch in front of the window, shut my eyes and summon the vitamin D into my skin as though it instantly surcharged my happiness.
Now that we’re a few short weeks away from Spring, we’ve channeled the bright and golden attributes of the sun into this 24 Carrot Soup enlightened with freshly grated ginger and the juice of a navel orange.
Throat warming and hearty, this soup is creamy and bright with rich notes of carrot, zingy notes of orange and spicy notes of ginger. Serve for lunch or even cold winter nights.
Chef Sous Chef
24 Carrot, Ginger and Orange Soup
We’ve channeled the bright and golden attributes of the sun into this 24 Carrot Soup enlightened with freshly grated ginger and the juice of a navel orange.
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Total Time: 1 hour 30 minutes
- Yield: 4 servings
- Category: Food + Drink, Appetizer, Main
- 2 tbsp extra virgin olive oil
- 2 lbs carrots (peeled and sliced 1/2″ thick)
- 6 cloves garlic (peeled)
- 1 small onion (diced)
- 1 inch ginger (large nub peeled and diced)
- 1/4 cup orange juice (freshly squeezed)
- 4 cups water
- 1 small bay leaf
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 cup yogurt (dived into each bowl)
- 8 small basil leaves
- 1 tsp black sesame seeds (divided into each bowl)
No. 1 | Preheat the oven to 375°. Chop your carrots and place into a roasting pan with whole peeled garlic cloves. Toss with one tablespoon of olive oil and roast for 45 minutes until carrots and garlic on caramelized.
No. 2 | Once the carrots are roasted, heat your soup pot on medium high heat with the rest of the olive oil. Add chopped onions and sauté for 3-5 minutes, until soft and translucent. Add the chopped ginger and cook for additional 3 minutes. Add the roasted carrots, garlic, orange juice and water. Bring to a boil, reduce heat, and allow to simmer for 25 minutes.
No. 3 | Remove the bay leaf and blend the soup using an immersion or stand mixer. Add the salt and pepper. Taste and adjust seasoning as preferred.
No. 4 | Pour the soup into bowls and top with one tablespoon of yogurt, a sprinkle of sesame seeds and a couple small basil leaves.