Published: Wednesday February 26, 2014 MYT 5:18:00 PM
Updated: Wednesday February 26, 2014 MYT 5:43:18 PM

Carrot Ginger Orange Soup

  • Prep Time

    15 mins
  • Cooking Time

    35 mins
  • Serving



  • 1 tbsp olive oil
    1 onion, chopped
    4 cloves garlic
    1 tsp ground cumin
    1 tsp ground coriander
    1 tbsp grated fresh ginger
    ¼ tsp cayenne pepper
    900g carrots, thinly sliced
    1 sweet potato, peeled and chopped
    5 cups vegetable broth, more as desired
    ½ cup orange juice, more as desired
    Salt and pepper
    Coriander, finely chopped


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

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

Stir 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, puree the soup until smooth.

Stir 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 litres of soup. Garnish each serving with chopped coriander.

Related story:

Review: Hedgebrook Cookbook

Tags / Keywords: carrot, ginger, soup, Hedgebrook Cookbook


  1. Blame the elders: Study suggests laziness could be hereditary
  2. There is no such thing as being 'too young' to get a heart attack
  3. Malaysian singer Najwa Mahiaddin and her New York state of mind
  4. 'The Wind Rises' is an unusual choice of material for award-winning Hayao Miyazaki
  5. Articles on Snowden and Rohingya win Pulitzer's top journalism prizes
  6. By George!: Fresh Prince takes Down Under by storm
  7. Local Broadway-inspired musical 'The Rising Son' is high on values
  8. World's #1 blader Richie Eisler travels the world for work
  9. A zoologist talks about life among the wilds
  10. This Tiger’s still roaring