Chilled Carrot Apple Soup with Ginger

  • Yield: 6 to 8 servings


1large onion, chopped
1tablespoon olive oil
3cups chicken broth
1 1/2cups water
1 1/2pounds carrots, peeled and sliced
1 1/2teaspoons salt
1-- tart apple, peeled, cored and chopped
1tablespoon chopped fresh ginger
1/4cup 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).