Carrot, Ginger and Orange Soup

There is a very simple recipe that uses the principles used to thickened sauces with particles. As funny as it may sounds, a soup is by definition a liquid thickened by vegetables, seafood (bisque), fish or fruits pure.

This recipe follows that principle but I added a little bit of starch and fat globules to help to achieve a nice velvety consistency. So this is how it goes:
Recipe for 4 to 6 people:
  • 6 medium or 10 small Carrots, washed, peeled and coarsely chopped.
  • 1 small shallots, peeled and coarsely chopped.
  • 50g Ginger, finely chopped.
  • 1 small clove or Garlic, crushed.
  • 2 Oranges, peeled and coarsely chopped.
  • 1 Cardamon pod, crushed.
  • 1 litre vegetable bouillon.
  • 1 Tablespoon of rice.
  • 1/4 litre of cream fresh or soy cream.

Place the carrots, shallots and ginger in a thick bottomed pot and sweat them off for 10 minutes. Make sure that they don't get brown. Then add the rice, garlic, cardamon and oranges and pour in the bouillon. Allow to simmer for 20 minutes.

When cooked, add in the cream/soy cream and allow to cook for a further 5 minutes.

Take the pot of the eat and allow it to cool down a little bit before pouring the soup into a food processor. Blitz the mixture until it reaches a nice velvety texture.

Pass the soup through a fine chinois and check the consistency and seasoning.

Serve piping hot.

"I live on good soup, not on fine words."


Suitable for Vegetarian, Vegan, Pregnant Women, Coeliacs and Diabetics. Contains dairies if using cream. Nut free. Suitable for freezing.


  1. Lori Lynn said,

    YAY, glad to see your new post. Sounds exquisite. Hope all is well.

    on 26 May, 2008  

  2. Yann_Chef said,

    Hi Lori Lynn,
    long time no see I know. I am very busy and doing loads of research for my next few post... :)

    on 26 May, 2008