Orange and Grand Marnier give this carrot soup a wonderful flavor and decadence!


Read my Holiday/Winter 2015 issue!

Serves 4-6

You will need:



3 tablespoons olive oil
3 shallots, finely diced
2 garlic cloves, minced
1/2 whole red chili, finely diced
3" piece of fresh ginger, peeled and grated
1 orange, just the zest
6 medium carrots, peeled and chopped into even chunks
3 to 4 cups chicken or vegetable stock, depending on desired thickness
1 tablespoon orange marmalade
2 tablespoons Grand Marnier
sea salt and freshly ground pepper, to taste
1/4 cup whole milk yogurt
1/4 cup half-and-half
2 tablespoons finely chopped cilantro


  1. Heat the oil in a medium to large heavy-bottomed pot and lightly sauté shallot, garlic, chili, ginger, and zest until translucent.
  2. Add carrots and stir to combine for about 2 minutes.
  3. Add stock and Grand Marnier and cook for 45 minutes or until carrots are tender.
  4. In a blender, add marmalade and soup, and blend until smooth and creamy. Transfer back to pot.
  5. Add salt and pepper to taste, and cook on medium heat until beginning to steam.
  6. Mix yogurt, half-and half, and cilantro in a small bowl.
  7. Season with salt and pepper and serve alongside or drizzle over soup.

TIP:

Photography by Food+styling by Carlo Geraci | Photography by Linda Pugliese

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