Orange Carrot Ginger Soup

This healthy orange carrot ginger soup recipe is easy to make, delicious and so good for you. Serve hot on a cold night or cold on a warm summer’s day.

That soup up above with the gorgeous orange color? The one that makes you want to grab a spoon and dive in? That is orange carrot ginger soup, this is one of many delicious recipes I enjoyed on a trip to DOLE headquarters. It never even occurred to me that you could make so many delicious dishes from their simple products. Upon returning I just had to recreate this light and delicious soup and I have been enjoying it ever since.

Why You’ll Love Orange Carrot Ginger Soup

Healthy – This soup is loaded with healthy ingredients like beta-carotene rich carrots, nutritious onions, antioxidant rich ginger and vitamin C loaded Mandarin oranges.

Easy to Make – This easy recipe takes just 40 minutes to prepare including sauté and simmer time.

Blend of Delicious Flavors – The combination of sweet carrots, citrusy oranges and subtle but spicy ginger produces a tasty blend of refreshing flavors all in one soup.

Versatile – This recipe is just as perfect being served hot on a cold winter’s night or cold on a warm sunny day.

Orange Carrot Ginger Soup Ingredient Notes

• Vegetables – The carrots are the star of the show while the yellow onions and fresh ginger root perfectly completement.
• Mandarin Oranges – The sweetness of the carrots pairs well with the citrusy flavor from the oranges.
• Reduced-sodium chicken broth – Substitute with vegetable broth and do not garnish with Greek yogurt to make this soup vegan.
• Sea salt & Ground black pepper – Use Kosher salt if that is what you have on hand.
• Non-fat Greek yogurt – For the garnish and added flavor. Use sour cream, Crème fraîche or simply go without any of these garnishes, if you prefer.
• Fresh cilantro – Elevates the presentation and adds a citrusy and peppery flavor to this soup.

(Scroll down to the bottom for the printable recipe card with exact measurements and recipe instructions.)

How to Make Orange Carrot Ginger Soup

1. Sauté – In a Dutch oven sauté carrots, onions, and ginger until soft.
2. Simmer – Add broth and simmer until carrots are fork-tender.
3. Purée – Purée Mandarin oranges and cooked vegetables. Return Purées to Dutch oven.
4. Season & Garnish – Dash with salt and pepper and garnish with Greek yogurt and chopped cilantro.

Tips & Variations

Garnishes – Try mixing up the garnishes with croutons, pepitas, mint, parsley, roasted chickpeas, toasted seeds or nuts, caramelized onions, white beans, Asiago or Parmesan cheese, roasted vegetables or bacon.

Serve With Crusty Bread – Serve with any crusty bread such as French, Italian, sour dough, rye, white, or pumpernickel. Crackers, pita chips, cornbread and tortilla chips would work too.

Coconut Milk – Add a tropical twist with a splash of coconut milk.

Continue to Content

Orange Carrot Ginger Soup

Yield: 8 servings

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

This healthy orange carrot ginger soup is easy to make, delicious and so good for you!

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Ingredients

• 1 tablespoon olive oil
• 2 pounds carrots, peeled and chopped
• 1 medium yellow onion, chopped
• 2-inch piece of fresh ginger root, peeled and grated
• 2 quarts reduced-sodium chicken broth or vegetable broth
• 1 cup canned Mandarin Oranges, drained
• 1 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup plain, non-fat Greek yogurt (optional)
• 2 Tablespoons fresh cilantro, chopped

Instructions

1. In a large Dutch oven, over medium-high heat, add olive oil. Sauté carrots, onions, and ginger for 7-8 minutes or until soft.
2. Add broth and simmer for a a few more minutes or until carrots are fork-tender.
3. Working in batches, purée Mandarin oranges and cooked vegetables in a blender, food processor or use an immersion blender (or your Vitamix! Just add to the blender at this step then puree until smooth and very hot, continuing on with step four). Return soup to Dutch oven.
4. Season well with salt and pepper.
5. Serve hot or cold. Garnish with Greek yogurt and chopped cilantro.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 104Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 1mgSodium: 897mgCarbohydrates: 15gFiber: 4gSugar: 8gProtein: 7g

This data was provided and calculated by Nutritionix.

More delicious soup recipes:

• Creamy Roasted Carrot Soup
• Wild Mushroom Brie Soup with Parmesan-Pepper Croutons
• Cheesy Broccoli Soup
• Healthy Broccoli Soup
• Lentil Soup Recipe with Parmesan and Smoked Sausage

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Kristy Bernardo

Kristy Bernardo is the recipe creator behind The Wicked Noodle. She's a five-time cookbook author, has taught cooking classes to both kids and adults, and has been creating recipes for nationwide brands since 2009. She learned most of her cooking skills from her mom and grandmother, then honed those skills at boot camp at the Culinary Institute of America.

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