Carrot Orange Soup

Carrot soup is not my favorite but I pretty much always have some carrots in the fridge so every now and then I whip up a batch. If you have fresh ginger on hand use about a 2-inch piece of that in place of the frozen stuff. And if you’re lucky enough to live in one of the citrus growing parts of the country, I’m sure you have plenty of neighbors whose trees are loaded with oranges this time of year.

Sun Oven Orange Ginger Soup


2 tablespoons olive oil

1 onion, finely chopped

6 cloves garlic, minced

1 pound carrots, peeled and thinly sliced

2 cubes frozen crushed ginger

2 teaspoons orange zest

4 cups broth, chicken or vegetable

1/2 cup water

1 bay leaf

1/2 cup freshly squeezed orange juice

salt and pepper to taste

sour cream for serving


Set Sun Oven out to preheat.

In a large pot, heat the oil over medium heat. Add the onion and cook, stirring often, until golden, about 5 minutes. Stir in the garlic. Add the carrots, ginger, orange zest, broth, water and bay leaf. Cover and transfer to the Sun Oven. Cook until the carrots are very soft, 1 1/2 to 2 hours. Remove the pot from the Sun Oven. Discard the bay leaf. Using an immersion blender, puree the soup until very smooth. Stir in the orange juice. Season to taste with salt and pepper. Ladle soup into bowls and top with a dollop of sour cream.

Makes 4 servings.

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