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December 27, 2010

Valencia Orange and Ginger Carrot Soup

The flavor combinations in this soup will surprise you it is so yummy and the colors are exciting together.

Serves 6-8
Prep time: 10 minutes
Total time: 30 minutes


  • 7 large Valencia oranges
  • 1 teaspoon fresh ginger, minced
  • 1/4 cup scallions, thinly sliced
  • 2 pounds carrots, thinly sliced
  • 1/2 teaspoon cinnamon
  • 1 teaspoon coriander, freshly ground
  • 4 tablespoons butter
  • 6 cups chicken stock
  • 2 tablespoons fresh parsley, finely chopped


    Melt the butter in a saucepan, add the ginger, coriander, carrots, and scallions and saute over low heat until the scallions are soft but not brown, about 10 minutes. Add 4 cups of the chicken stock, season with salt and pepper and simmer, covered, until the carrots are tender, about 10 minutes. Puree the mixture in a food processor or blender and press through a food mill. Return puree to the saucepan and add the remaining chicken stock and cook an additional 10 minutes until soup is thoroughly heated.
    Thinly slice one of the oranges for garnish. Squeeze 3 cups juice from the remaining oranges and add to the saucepan. Season to taste with salt and pepper. Chill if serving soup cold. Float an orange slice on each serving and sprinkle with parsley.

    Terri’s Tips:

  • To enhance the flavor of the coriander, sauté it with the vegetables.

  • Posted by terri at December 27, 2010 04:13 AM