0 (0)


Carrot ginger orange soup

Carrot ginger orange soup
Gary Friedman / Los Angeles Times

Cooking is a creative endeavor — an art form all its own. Through the alchemy of the kitchen, heat and good intentions transform vegetables, meat and grains into nourishment for body and soul. That nourishment can then be used to ... Read more

Total time: 50 minutes | Serves 8 to 12
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 4 cloves garlic
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 tablespoon grated fresh ginger
  • 1/4 teaspoon cayenne pepper
  • 2 pounds carrots, thinly sliced
  • 1 sweet potato, peeled and chopped
  • 5 cups vegetable broth, more as desired
  • 1/2 cup orange juice, more as desired
  • Salt and pepper
  • Cilantro, finely chopped

Step 1In a heavy stockpot, heat the oil over medium heat. Add the onion and cook until translucent, about 5 minutes, stirring occasionally.

Step 2Stir in the garlic, cumin, coriander, ginger and cayenne. Continue cooking until the onion is soft.

Step 3Stir in the carrots, sweet potato and broth. Cover and simmer until carrots are very tender, about 20 minutes. Using an immersion blender, or in batches using a stand blender, purée the soup until smooth.

Step 4Stir in the orange juice, and thin to desired consistency with additional orange juice, vegetable broth or water. Adjust the spices if desired, and season to taste with salt and pepper. This makes about 3 quarts soup. Garnish each serving with chopped cilantro.


Apple borsellini
Apple borsellini

Eula Mae's buttermilk biscuits
Eula Mae's buttermilk biscuits

Hazelnut flan with roasted apricots and roasted apricot sorbet
Hazelnut flan with roasted apricots and roasted apri...

Chinese-style pork meatballs in broth
Chinese-style pork meatballs in broth

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Soups

Chicken stock
Vegan mushroom bisque
Ciopinot's 'no work' cioppino
Hot beef borscht