Gingery Cream of Carrot and Orange Soup

Gingery Cream of Carrot and Orange Soup
  • 4 servings
  • 0:15 Preparation
  • 0:20 Cooking
  • 0:35 Total Time


Add all
  • 2 Tbsp.
    (30 mL)

    half-salted butter

  • 1 cup
    (250 mL)

    chopped onion

  • 4 cups
    (1 L)

    sliced, peeled carrots

  • 1 Tbsp.
    (15 mL)

    all-purpose flour

  • 3 1/2 cups
    (875 mL)

    chicken broth

  • 1

    medium orange, zest and juice

  • 1/2 tsp.
    (2 mL)

    ground ginger

  • Salt and pepper

  • 1

    coriander leaf for garnish

  • crème fraîche for garnish


In a saucepan, melt butter over medium heat. Add onion and cook until glassy. Add carrots, cover and cook 3 minutes. Stir in flour.

Add chicken broth and 11/2 tsp. (7 mL) grated orange zest. Add ground ginger, cover and cook on low about 10 minutes or until carrots are tender.

Put the soup in a blender and process until smooth. Add orange juice and season to taste.

If the soup is too thick, add water to thin it to desired consistency. Adjust seasoning.

Garnish with a dollop of crème fraîche and 1 or 2 coriander leaves.

Serve with homemade crostini and Irresistibles Sun-dried Tomatoes and Basil butter.

Source: Metro

Wine and meal pairing

Delicate and light

Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

Discover your taste profile!

© Société des alcools du Québec, 2007