Chilled Carrot Orange Ginger Soup

About This Recipe

Chilled carrot orange ginger soup balances cooked carrot sweetness with fresh citrus and warming ginger. Ground coriander gives a subtle savoury note. Orange should brighten the soup without making it taste like a chilled juice drink.

Equipment

• ✓ Soup saucepan
• ✓ Knife and board
• ✓ Ladle
• ✓ Immersion blender or blender approved for the liquid temperature
• ✓ Fine sieve
• ✓ Shallow cooling containers
• ✓ Ice bath if starting with cooked soup

Ingredients

• 700 g carrot, sliced
• 120 g onion, sliced
• 20 g fresh ginger
• 20 ml olive oil
• 750 ml vegetable stock
• 180 ml fresh orange juice
• 1 tsp orange zest
• 20 ml lemon juice
• 1/2 tsp ground coriander
• Salt and white pepper

Easy Step-by-Step Method

Complete one numbered step before moving to the next. Keep the heat and timing exactly as written.

Chef Notes & Tips

Fresh orange juice is added cold; boiling it can create marmalade-like bitterness. Allow additional refrigeration time until thoroughly chilled; preparation and cooking times do not include chilling.

Ingredient choices: Slice carrots evenly and use orange zest without white pith. Measure fresh juice rather than counting oranges. Ginger strength varies with age and freshness, so avoid an unmeasured large addition.

Cooking control: Cook carrots and aromatics until tender, blend safely and cool rapidly. Add citrus in the sequence specified, then chill thoroughly. Reassess lemon, salt and thickness at serving temperature.

If something goes wrong: A fibrous blend may need more carrot cooking or finer blending. Bitter orange flavour often comes from pith. If ginger dominates, increase the unsalted carrot-stock base rather than simply adding more orange juice.

Ingredient Substitutions

• ↔ Mandarin juice can replace orange; mild coconut milk can replace part of stock.

Food Safety & Doneness

Wash produce and use clean utensils. Keep perishable ingredients refrigerated. Refrigerate cooked food in shallow containers within 2 hours, or within 1 hour when the surroundings exceed 32°C. For hot soup, use an immersion blender with its head submerged, or cool sufficiently before using a blender approved for warm liquids. Never seal hot soup in a closed cup blender.

Serving & Plating

Serve cold with a small citrus-zest finish if desired. Keep prepared soup refrigerated until service.

Storage

Chill promptly and store covered at 4°C or below for up to 2 days. Keep cold until serving; do not leave it at room temperature for more than 2 hours. Follow an earlier dairy or packaged-ingredient use-by date if applicable.