Carrot and Ginger Soup

5 from 4 votes
Course Dinner
Cuisine European
Servings 10 people
Calories 133 kcal


  • 500 g Carrots
  • 60 g Fresh ginger
  • 100 g Chopped onions
  • 2 tbsp Olive oil
  • 500 ml Orange juice
  • 300 ml Vegetable broth hot
  • 10 ml White balsamic vinegar
  • 30 g Sugar
  • 500 ml Cream
  • Salt and pepper
  • Cream
  • Cinnamon powder


  • Clean the carrots and ginger and cut into slices. (If you like it spicier, take more ginger. With this amount you will feel a slight burning sensation on the tongue)
  • Sweat the onions, carrots and ginger in the oil. Add orange juice, broth and vinegar and cook until the carrots are soft. Now puree the soup with a hand blender.
  • Pour in the cream and cook the soup again. If it's too thick for you, you can add some orange juice at this point. Season the soup with salt, pepper, sugar and, if necessary, some balsamic vinegar.
  • Put the soup on a plate, use a spoon to sprinkle some cream in the center and the edge with cinnamon powder. Is eaten again and again with us.


Serving: 100gCalories: 133kcalCarbohydrates: 8.4gProtein: 1.1gFat: 10.6g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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