Carrot and Ginger Soup
Chef Ann Cooper formerly of the Ross School – East Hampton, NY
Adapted by StarChefs

Yield: 6¼ Gallons/200 Servings (4 fluid ounces)

  • 24 pounds carrots, half roughly chopped and half juiced
  • 3 pounds onion, diced
  • 2 pounds celery, sliced
  • 6 ounces fresh ginger, chopped
  • 1½ fluid ounces sambal*
  • 1½ pints orange juice
  • 3¾ gallons vegetable stock
  • Salt and pepper, to taste
  • *Available in Asian specialty markets

Sweat carrot, onion, celery, and ginger over medium heat. Add vegetable stock and carrot juice and season with salt and pepper. Bring to a simmer and cook until vegetables are soft. Add sambal and orange juice and purée with an immersion blender. Check seasoning. Chill if desired.


   Published: February 2005