Chilled Carrot-Orange Soup with Charred Corn Salsa

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A carton of orange juice makes light work of this refreshing and colourful soup. Orange and carrots have a natural affinity.

Tags: Intermediate, One Hour +, Soups & Stews, Vegetables, Fruit, Blend, Chill, Low Sodium
Serves: 4
Skill level: Intermediate
Prep time: 50  minutes
Cooking time: 20  minutes
Total: 70 *  minutes

* Cover and refrigerate for 2 hours.

Additional Information


1 tbsp (15 mL) PC Splendido Extra Virgin Olive Oil - Cold Pressed
2 cups (500 mL) PC 100% Florida Orange Juice
1 tsp (5 mL) PC Splendido Extra Virgin Olive Oil - Cold Pressed
1 onion finely chopped
4 carrots peeled and grated
1 tbsp (15 mL) ginger root freshly grated
2 cups (500 mL) chicken stock
salt and freshly ground pepper
1 cob of corn shucked
2 tbsp (25 mL) coriander freshly chopped


  1. In large saucepan, heat oil over medium-high heat. Add onion and carrots; cook, stirring for 10 to 12 minutes or until softened. Add ginger; cook, stirring, for 1 minute. Pour in stock; bring to boil. Remove from heat; cool to room temperature, about 1 hour.
  2. In food processor or blender, purée soup in batches until smooth; transfer to large bowl. Cover and refrigerate for 2 hours or until chilled.
  3. Just before serving, stir in orange juice. Season to taste.


For the Charred Corn Salsa:

1 ear of corn, shucked

  1. On lightly greased grill over medium-high heat, grill corn, turning, for 8 to 10 minutes, or until tender and golden brown. Cut cob in half and stand upright on cutting board. Using sharp knife, cut off kernels from top to bottom; place in small bowl. Stir in coriander and oil.
  2. To serve, spoon one-quarter of salsa into each bowl; ladle 1 cup (250 mL) of soup over salsa.



Chef's Tips

PC Chef's Tips / A blender will produce a smoother soup.

Nutritional Information

Calories 160 Cal
Fat 4.8 g
Sodium 386 mg
Carbohydrate 27 g
Fibre 3.1 g
Protein 2.2 g