EatSmarter exclusive recipe

Carrot and Ginger Soupwith Orange Oil

Carrot and Ginger Soup - Carrot and Ginger Soup - A creamy soup with aromatic spices and a fruity note
Carrot and Ginger Soup - A creamy soup with aromatic spices and a fruity note


Calories:256 kcal
Preparation:55 min
Ready in:55 min
1 serving contains (Percentage of daily recommendation)
Calories256 kcal(13%)
Protein3 g(6%)
Fat23 g(29%)
Carbohydrates9 g(3%)
Added Sugar0 g(0%)
Roughage6 g(20%)

Recipe development: EAT SMARTER


For servings

1Organic orange
2 tablespoonsOlive oil (best quality)
4Carrots (300 grams)
1 piecefresh Ginger root (about 25 grams)
2small Shallots
1 tablespoonCanola oil
500 millilitersVegetable broth
50 millilitersWhipping cream

Kitchen Utensils

2 Pots, 1 Bowl, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Wooden spoon, 1 Peeler, 1 Fine grater, 1 Fine-mesh sieve, 1 Ladle, 1 Immersion blender, 1 Lid, 1 Citrus juicer


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1 Rinse the orange in hot water and wipe dry. Finely grate the zest and mix with the olive oil.
2 Peel the carrots and cut into large pieces. Peel and chop the ginger. Peel the shallots and cut into small cubes.
3 Heat the canola oil in a pot. Sauté the carrots, ginger and shallots until translucent over a medium heat.
4 Add vegetable broth to cover vegetables, cover with a lid and gently bring to a simmer. Cook over medium heat for 25 minutes.
5 At the end of the cooking time, puree the soup with an immersion blender until very fine and pass through a sieve into a second pot.
6 Cut the lemon in half and squeeze. Season the carrot and ginger soup to taste with salt, pepper and lemon juice.
7 Whip the whipping cream in a separate bowl until slightly stiff.
8 Warm the carrot soup again and then place in bowls. Place 1 tablespoon of cream in the middle of each. If desired, form a heart with the cream using a small wooden stick. 
9 Pour the orange oil through a fine sieve and sprinkle over the carrot-ginger soup. Serve soup with crispy fried carrot strips, if desired. 


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