This is a beautiful addition to any Spring dining you may be planning. The soup can be prepared a day or so prior, refrigerated and gently reheated.

2 Lbs. of cleaned carrots, cut in chunks or 2 Lbs. of bagged “baby” cut carrots
4 Cups of vegetable broth
1/4 tsp. of dried ginger (or more to taste)
1/4 tsp. of fresh orange zest
1/4 tsp. of tumeric
Salt and black (or red) pepper to taste
Sour cream or Greek yogurt for garnish


Add carrots to vegetable broth, bring to simmer over medium/high heat, cover and cook until soft.

Note: ¬†Alternative method would be to steam the carrots–with that method, add cooked carrots to the broth after removing from steamer.

Add the ginger, orange zest, Tumeric, salt and pepper to the mixture of carrots and broth. Let cool for about 30 minutes or until you can puree batches of the carrots and broth in a blender or food processor. Serve with a dollop of sour cream or plain Greek yogurt.

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