Carrot Orange Ginger Soup


It was sort of an unspoken tradition that every time I would visit my friend, Jen, in NYC, we would walk from her Columbus Circle apartment to Bloomingdales on the Upper East Side. Only, we weren’t there for the shopping (maybe some day…). We were there for the amazing frozen yogurt at their restaurant, 40 Carrots. And in the process of our quest for frozen yogurt, we both fell in love with their fresh and comforting carrot soup.


Jen has since moved out of the city to pursue med school, and I’ve recently discovered a 40 Carrots location around Boston, but it just isn’t the same without her or the energy of the Upper East Side. So instead of feeling sad about it, I sought out to create a version of their carrot soup that’s equally vibrant and delicious, and can be enjoyed in the comfort of my apartment. Preferably while catching up on the latest episode of Modern Family. While wearing stretchy yoga pants. And eating pumpkin pie ice cream for dessert.



I’m not sure that 40 Carrots uses oranges in their recipe, but I had a huge bag in my fridge and thought a few oranges would add a bit of brightness, both in flavor and color, to this simple soup. Fortunately, I was right.


Carrot Orange Ginger Soup
Recipe Type: Soup
Author: Amanda Maguire | Inspired by 40 Carrots Bloomingdales
Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Serves: 8
The addition of orange adds a brightness to the more traditional carrot soup, while the ginger provides a small amount of warmth and spice. This soup is perfectly simple, allowing the carrots to really shine.
  • 1 lb. Carrots, roughly chopped
  • 2 Medium Onions, roughly chopped
  • 1 Tbs. Fresh Ginger, finely chopped
  • 1 1/2 Tbs. Earth Balance
  • 4 Oranges, peeled and halved
  • 3 1/2 C. Vegetable Broth
  • Salt & Pepper
  1. Heat a large saute pan on medium. Once hot, add Earth Balance, carrots, onions, and fresh ginger.
  2. Saute until vegetables are soft, about 10 minutes.
  3. Add 2 C. vegetable broth to vegetables and allow to simmer for 5 minutes.
  4. Place cooked vegetable mixture and oranges in a blender and blend until smooth, about 1 minute.
  5. Add remaining 1 1/2 C. vegetable broth and salt and pepper to taste. Pulse quickly to combine.
  6. Serve hot or cold!

This will keep well in the fridge for several days, but can also be frozen. I recommend adding a little vegetable broth before re-heating, as it tends to thicken over time.

Using 3 1/2 C. of broth created approximately 8 C. of soup.


Leave a Comment

  1. Emily says

    What a beautiful soup! I would have never thought to throw oranges into the mix, but it sounds sensational. A perfect cold weather meal. Thanks for sharing it with us!
    By the way, your photography is always gorgeous.

    1. Amanda says

      Thanks, Emily! I LOVE the color of this soup. It’s great for food photography. 🙂

    1. Amanda says

      Thanks, Hillary! Just checked out your blog and your photos are beautiful as well!

  2. Melanie says

    Hi Amanda- so excited to find this! After falling in love with Forty Carrots’ carrot soup, I searched for a copycat recipe on Pinterest – and voila! I once asked a waiter what was in the soup as I try to avoid anything cream-based, and they informed me that it was mainly just carrots and orange juice- so you were totally on the right track! Can’t wait to try this out for myself… though I’ve definitely grown accustom to following it up with some out-of-this-world Forty Carrots frozen yogurt 🙂

    1. Amanda says

      Glad I was on the right track with recreating the recipe!


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