Chilled Carrot Apple Soup with Ginger

  • Yield 6 to 8 servings

A wonderful combination of flavors make up this tasty chilled soup.


1 large onion, chopped
1 tablespoon olive oil
3 cups chicken broth
1 1/2 cups water
1 1/2 pounds carrots, peeled and sliced
1 1/2 teaspoons salt
1 -- tart apple, peeled, cored and chopped
1 tablespoon chopped fresh ginger
1/4 cup fresh orange juice
-- Sour cream and snipped chives for garnish


  1. Saute onion in olive oil until sot (do not brown) in a 3 to 4-quart stockpot.
  2. Add all remaining ingredients except orange juice and bring to a boil.  Turn heat down, partially cover, and simmer until vegetables are very tender, about 30 minutes.  Cool slightly.
  3. Puree soup in food processor or blender in small batches so it does not splatter.
  4. Pour into large container and add orange juice, mixing well.  Chill and adjust salt.  Chilled soup often needs more salt.
  5. To serve:  Ladle soup into bowls; top with a dollop of sour cream and snipped chives.


Recipe reprinted with permission from the Garden Club of Lexington, Inc.’s Entertaining with Bluegrass Winners (Lexington, Ky., 2008).




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