Carrot Ginger Blood Orange Soup

I found these beautiful carrots at the Leucadia Farmer's Market today and I immediately knew i wanted to make a delicious and healthy carrot soup


  • 1 Bunch fresh carrots. no need to peel them just wash them thoroughly.
  • 3 blood oranges, I peel them and use them whole
  • zest of one blood orange
  • Juice of half a lime if using a large lime (persian) or juice of one whole key lime
  • 1 teaspoon organic tumeric
  • 1 teaspoon tandoori seasoning (optional)
  • Fresh ginger-2-3 tablespoons
  • 1 small red onion, or 1/2 large red onion. Alternately you can use a yellow onion
  • 1 shallot, finely minced
  • 3 cloves garlic finely minced
  • 3 or 4 cups broth, I used vegetable, you can use chicken if you like.
  • Salt and white pepper to taste. I used pink himalayan and alderwood smoked sea salt.

Step 1:

Prepare the ginger. I always use a spoon to peel ginger. It's the best tool for the job. Don't use a knife or potato peeler. The Spoon will scrape off just the skin and it does it quickly and easily. Try it and you'll see, btw a spoon works on more vegetables than just ginger give it a try.

Step 2:

Dice your onions, garlic, shallot, and carrots. No need to peel the carrots, just make sure they are well washed. Cut the carrots into coins, the thinner you cut them the faster they'll cook.

Cook the onions, garlic, and shallots in EVOO and a bit of butter (optional) over medium heat. When the onions are translucent, add the carrot coins.

Finely chop the ginger and add to the onions and carrots

Add the turmeric and Indian tandoori seasoning (optional) and 1/2 cup of sake or dry white wine.

Step 3: Add the broth

then add the oranges. If you don't have blood oranges, you can use whatever oranges you have, you can even use orange juice if you like.

Add the blood oranges

Add the blood oranges and the zest from one whole blood orange and squeeze in the juice of a half a lime, if large, or one whole lime if small lime (key lime)

For any citrus zest use a potato peeler to peel the colored part of the skin leaving the pithe. The finely chop the peel for flavorful zests.

Cook until the carrots are tender and easily are pierced by a fork. Should take around 20 minutes. Blend the soup with your immersion blender. Optionally you can add creme fraiche or greek yogurt to make your soup a little creamier.

Garnish with a sprinkling of smoked salt and sichimi togarashi and top micro greens.




Created By
stephen song


Created with images by cocoparisienne - "carrots vegetables food orange plant healthy delicious" • marker_photography - "ginger vegetables food ginger ginger ginger ginger" • Monika Grabkowska - "Blood oranges" • Meditations - "background bitter breakfast bright c catering closeup" • Daria-Yakovleva - "onion red onion crimean onion vegetables market"

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