Carrot and Ginger Soup


2 tbsp. olive oil

1 medium yellow onion, peeled and diced

1 leek, dark green portion discarded, remaining cut in half, rinsed, and sliced

2 pounds carrots, peeled and sliced into ½-inch rounds

2 tbsp. peeled and grated fresh ginger root

5 cups water or low-sodium vegetable broth, plus more if needed to thin soup

1 tsp. coarse kosher salt, plus more to taste

½ cup fresh squeezed orange juice

3 tsp. honey

Fresh-snipped chives for garnishing, optional 


Heat olive oil over medium heat in a large pan. Add onions and leeks and sauté for 5 minutes. Add carrot slices and ginger and continue to sauté for 5-8 minutes. 

Add water or broth and salt and bring mixture to a boil. Cover pan and simmer until carrots are tender, 15-20 minutes.  Remove lid and let soup cool for 10 minutes.

Carefully transfer half of the soup to a blender or food processor. Add ¼ cup orange juice and 1 ½ tsp. honey and puree. Transfer mixture to a large container and repeat with remaining soup, orange juice, and honey. Stir this second portion into the first portion already in the container. Cover tightly with plastic wrap or the container lid.  Place in the refrigerator for up to 3 days.

Before serving, transfer soup to a pot and warm over low heat, thinning with additional water if too thick. Ladle soup into bowls and sprinkle with chives, if using.

Makes 6 servings.