Carrot Orange & Ginger Soup

This bright bowl of vitamin-packed deliciousness is as sunny as an August day but extra zingy with the addition of warm ginger and fragrant citrus orange. A quick, nutritious meal anytime of the year, whatever the temperature.


  • 900 g cleaned, chopped carrots
  • 7 g extra-virgin olive oil
  • 13 g peeled, grated ginger
  • 3 g salt
  • 650 ml cold water
  • 250 g ice

Orange reduction

  • 300 ml fresh orange juice
  • 10 g agave syrup


  • Clean, peel and cut the carrots into small pieces
  • In a large saucepan, braise the carrots in the olive oil for two minutes
  • Add the water, salt and ginger
  • Cover the pan and cook for 13 minutes or until carrots are tender
  • In a Vitamix or other blender, combine the carrot mixture and the ice
  • In a separate small pan, combine the orange juice and agave syrup
  • Whisk together while heating gently then let it reduce for around 30 minutes until it becomes a thick sauce-like consistency

           To Serve

           Plate the soup and drizzle with 8g of the orange reduction on top.

If this recipe has got you interested in visiting 
Chenot Palace Weggis  then get in touch with one of our wellness experts today by calling 
020 7843 3597 or emailing

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