Carrot Soup with Orange and Ginger

Cold rain is falling so it’s time to make soup. This fast and easy, ginger spiced soup is warm and comforting. Combining carrots and citrus with fragrant ginger, onions and garlic keeps the sodium content low without sacrificing flavor. The beautiful color comes from beta-carotene rich carrots, vitamin C from orange juice and gingerol from ginger, all of which ramp up the antioxidant properties of this delicious soup.











Carrot Soup with Orange and Ginger


  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons dry sherry (optional)
  • 4 cups carrots (chopped into 1/2 inch pieces)
  • 1 cup onion (chopped)
  • 2 cloves garlic (minced)
  • 3 cups low-sodium vegetable broth
  • 1/2 cup orange juice & Orange zest
  • 1 teaspoon fresh ginger (minced)
  • salt and pepper to taste


In a large pot, heat oil over medium-high heat and add carrots and onions. Saute about 7-8 minutes. Add sherry, if using, and garlic, saute an additional 2 minutes. Add broth, orange zest and ginger. Cover and bring to a boil, reduce heat and simmer until carrots are tender, about 10-12 minutes. Let mixture cool a few minutes. Working in batches, puree soup in a blender or food processor. Remove insert from top of blender or food processor, covering the top with a dish towel to prevent splattering of hot liquid. Return soup to pot. Stir in orange juice. Simmer for 5 minutes to allow flavors to blend. Garnish with chopped chives if desired.

Nutrition Note: 1 serving is only 130 calories, 6 grams of protein and over 400% of the daily value for vitamin A.




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