Looking for a soup recipe that’s perfect for springtime? Look no further than Debra Borchert‘s carrot, orange, and ginger soup!
Debra is an author and food lover who also happens to have written for our sister site, France Today, The Devil is in the Details: Fashion in Fiction. This recipe is inspired by her Chateau de Verzat series, and it’s a delicious and healthy way to enjoy the flavors of France at home. So grab your apron and get ready to whip up this flavorful soup that’s sure to please everyone at the table.
Carrot, orange and ginger soup
- 1 pound baby carrots washed and dried
- 1 large onion diced
- ¼ cup extra virgin olive oil
- Sea salt & Pepper
- Juice of one orange
- Grated peel of one orange
- 1–1 ½ quarts chicken stock
- Fresh ginger grated
- Dash cayenne pepper
- Chopped fresh parsley or marjoram
- Preheat oven to 425°F.
- Wash carrots and allow to dry on towel.
- Dice onion.
- Sprinkle olive oil on bottom of roasting pan, add carrots, season with salt and pepper to taste, toss to coat carrots, and stir.
- Roast for 20 minutes, stirring carrots every ten minutes. Add chopped onion, stir, roast another 10–20 minutes, or until carrots are cooked through with some blackened spots.
- When carrots are fully cooked, remove pan from oven and allow to cool.
- Add cool vegetables to food processor and process adding a bit of chicken stock, until smooth.
- Place mixture in heavy-bottomed pan, add enough stock for the consistency and texture of soup you like.
- Heat soup on low. (The soup will continue to thicken as it heats)
- Add orange juice, grated orange rind, cayenne pepper, and grated ginger to taste.
- Sprinkle parsley or marjoram on top of each serving.