This soup recipe combines the sweet flavor of carrot juice with savory leeks, tangy orange juice and spicy ginger.

I love this soup recipe because it is so easy to prepare and delicious. It is a cold soup and I know a lot of people are hesitant to try these. But the flavor is outstanding, savory and tangy at the same time.

It is an excellent choice as a first course for a brunch or a light lunch.


Carrot Orange Soup


  • 8 medium carrots, thinly sliced
  • 1 cup leeks, chopped
  • 1 tsp. minced ginger
  • 4 cups chicken broth
  • 2 tbsp. butter
  • 2 cups orange juice
  • salt and pepper to taste
  • mint and sliced orange for garnish


Bring the 4 cups of chicken broth and 2 tablespoons of butter to a slight boil.

Add the carrots, leeks and ginger and cook over a medium heat until the carrots are tender.

Remove from the heat. Place the soup in a blender and blend until smooth. Return the blended mixture to saucepan.

Add 2 cups of orange juice, or as much as you want to create the desired consistency. Add salt and pepper and bring this just to a boil.

Remove from heat and put in the refrigerator to chill. When it's time to serve the soup, garnish with a slice of orange and just a few fresh mint leaves.


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