Carrot Ginger Orange Soup

Created by Hedgebrook Farm’s chefs, Denise Barr and Julie Rosten

5 C vegetable stock
1 T olive oil
1 medium yellow onion, chopped 4 cloves garlic
1 T fresh ginger grated
11⁄2 tsp ground cumin
1 tsp ground coriander
1⁄4 tsp cayenne pepper
2 lbs carrots, thinly sliced
1 medium sweet potato, peeled, chopped
1⁄2 C orange juice (more if soup needs to be thinned a bit) salt and pepper to taste cilantro, finely chopped

Heat oil in heavy stockpot, add onion and sauté over medium heat until onion becomes translucent. Add garlic, cumin, coriander, ginger and cayenne. Cook until onion is soft. Add carrots, sweet potato and stock. Cover and simmer until carrots are very tender about 20 minutes.

Purée soup until smooth. Add orange juice and salt and pepper to taste. Garnish with a sprinkle of cilantro.

Serves 6 to 8


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