Spiced Carrot Ginger Soup

By clintonhillbilly
May 21, 2010
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Author Notes: My secrets are orange juice, potato, black mustard seeds, and five spice powder. Trust me, this is not a boring soup! Lots of ginger helps to spice it up even more. If you are watching your weight, it's a great, healthful, flavorful soup that will fill you up with incredibly few calories. Like many soups, it is better the next day, so I recommend making it the day before you would like to serve it. If you prefer a thinner consistency, just add more good-quality vegetable broth.clintonhillbilly

Serves: 6

  • 8 carrots
  • 1 medium russet potato
  • 1 onion
  • 2 cubic inches ginger
  • 2 cloves garlic
  • 1/4 cup orange juice
  • 1 tablespoon black mustard seeds
  • 1/2 teaspoon Chinese five spice powder
  • salt & pepper
  • 3 cups vegetable broth
  1. Cut carrots and potato into roughly equal size chunks and boil until tender all the way through.
  2. Meanwhile, chop onions, garlic, and ginger and cook over medium-low heat until onions are translucent and browning.
  3. Add black mustard seeds and turn to high heat for one minute or until seeds start popping.
  4. Puree onions, garlic, mustard seeds, ginger, carrots, and potato in a blender and pour into saucepan.
  5. Add orange juice, broth, five spice powder, and salt and pepper and stir to integrate into soup.

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