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||
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.