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Epicurious

Carrot-Orange-Ginger Soup

4.7

(7)

Carrotorangeginger soup with sesame seeds in a bowl.
Photo by Shelly Westerhausen Worcel

Is this soup based on my favorite ginger-turmeric carrot-orange juice from my local juice bar? Maybe—and I have no regrets about it. I use very small amounts of spices in this recipe to add depth without overpowering any of the sweet carrot or bright orange notes. Depending on how sweet your carrots are, you may need to add a touch of maple syrup at the end to bring out their sweetness, so make sure to taste and adjust to your liking. I always have whole milk on hand, so it’s what I use here to round out the flavor, but you can make it even richer with heavy cream. Or make it vegan by swapping in canned coconut milk, which will alter the flavor but still be delicious!

This recipe was excerpted from 'Every Season Is Soup Season' by Shelly Westerhausen Worcel. Buy the full book on Amazon.

What you’ll need

Cooks' Note

Pressure Cooker: Using the sauté function on your pressure cooker, follow the instructions in step 1 for sautéing the aromatics and spices. Add 3 cups vegetable broth (instead of 4 cups) along with the bay leaf. Pressure cook on high for 7 minutes, then quick release. Let the soup cool slightly, about 3 minutes, or until the steam has subsided substantially. Continue with the recipe from step 3.

Do Ahead: Store leftovers refrigerated in an airtight container for up to 4 days. If you want to freeze, don’t add the milk or cream into the portion you are freezing, and freeze in an airtight container for up to 3 months. 

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