2 lbs carrots – peeled & sliced

1 apple – chopped

5 Tbs olive oil

1 sweet onion – chopped fine

1 Tbs fresh ginger – minced

grated zest of 1 orange

1 Tbs garlic – minced

salt & pepper to taste

fresh lemon juice to taste

5 cups veggie (or chicken) bullion broth

juice from 2 oranges or 1/2 cup orange juice


In a large pan, heat the oil, add carrots, onion, apple, garlic, ginger, and salt & pepper, cooking until onion is golden. Add broth & orange zest. Bring to a boil then simmer covered for about 30 minutes. Put this through a food processor or blender with the orange juice, lemon juice, & more salt & pepper if needed. Return to pot and heat. Can be garnished with yogurt & cilantro or sour cream.

Original recipe by Robin Blair