A cup of fresh orange juice is what unifies the flavors in a soup made from pureed boiled root vegetables. It's garnished with both navel and red-fleshed Cara Cara oranges.



Ingredient Checklist


Instructions Checklist
  • Melt butter in a large pot over medium heat. Add onion and 3/4 teaspoon salt, and cook until onion is softened, about 6 minutes (do not let brown). Add parsnip, rutabaga, celery root, thyme, and broth. Bring to a boil, and reduce heat. Cover, and simmer until vegetables are tender, 15 to 20 minutes.

  • Discard thyme. Puree soup in batches in a blender until smooth (fill blender only halfway), and transfer to a clean pot.

  • Finely grate enough peel of 1 orange to yield 1/2 teaspoon zest. Working over a bowl, cut segments of orange free of membranes, and set aside. Squeeze juice from membranes into a bowl, then squeeze enough juice from remaining orange to yield 1 cup total. Just before serving, reheat to warm. Stir in orange zest, juice, ginger, and water, plus more to thin to desired consistency. Season with salt, and garnish with orange segments, tarragon, and pepper.

Reviews (2)

5 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
I'm Southern born and bred and I love all root veggies, but this is the top of supreme to me. My first time to make a root soup with orange juice and it is now forever mine!!! Mine! Mine!!! All mine! (Grin)
Rating: Unrated
Amazing! Even as a vegan, these are not usually my favorite veggies. I find rutabagas in particular to be on the bitter side. In this delightfully light and refreshing soup, however, the flavors all balance each other perfectly. I will definitely be making this again!