• 2 tablespoons vegetable oil
  • ½ cup minced onion
  • ¼ cup chopped celery
  • ¼ cup minced peeled fresh ginger
  • 3 cups (or more) chicken stock or canned low-salt chicken broth
  • 4 cups sliced peeled carrots (about 1 1/2 pounds)
  • 1 cup orange juice
  • ½ cup light sour cream, plus some for garnish (both optional)
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • Freshly ground pepper
  • ¼ cup coarsely grated or chopped apple
  • 1 tablespoon coarsely grated or chopped fresh ginger


1. Heat oil in large, heavy saucepan over medium-high heat. Add onion and 1/4 cup ginger; sauté until onion is translucent, about 5 minutes. Add chicken stock and sliced carrots. Cover and simmer until carrots are tender, about 30 minutes (or longer)
2. Working in batches, puree mixture in blender or processor, then return soup to saucepan. Mix in orange juice, then the sour cream. Cook over low heat 5 minutes. Mix in cinnamon, nutmeg and fresh pepper.
3. Ladle soup into bowls—can be ladled over rice or other grain mixture. Swirl in teaspoon of sour cream and top with apple and ginger garnish.


Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before continuing, thinning with more stock if necessary, then add the apple and ginger garnish to serve.

Appetizers, Healthy, Soups, Vegetable, Vegetarian
MacGourmet downloadGingered Carrot Soup. To import, drag image to your MacGourmet recipe box.