RECIPE | Chilled Carrot & Orange Soup by Chef Cameron Roszkowski

From the Chef: "Chilled soups are perfect for hot Summer days!" Chef Cameron Roszkowski teamed up with Chef Mark Wombles for the July Dinner Series | Euro Tour 2016

The Recipe: (yields 2.5 gallons of soup)


200 g unsalted butter

250 g shallot, peeled, thinly sliced

50g peeled garlic cloves

100 g thinly sliced ginger

2000g carrot, medium chopped

2 oranges, zested

4000 g ice water

2700 g bottled carrot juice

700 g orange juice, freshly squeezed and drained

salt and white pepper, to taste

(shaved radish, fresh chervil and crème fraiche to garnish)


Melt butter in a large soup pot. Add the shallots and a pinch of salt, sweating the until they are very soft and translucent. Add the garlic cloves and ginger to a sachet and then put in the butter to flavor. Add the carrots and cook for about five minutes. Add the orange zest and the carrot juice, bring the soup to a boil and then reduce to a simmer. Cook for about one hour or until the carrots are extremely tender. Remove the sachet with the garlic and ginger (discard). Puree the soup in batches with a vitamixer, add seasoning as you go. Strain the soup through a chinois into another container. Add the ice water (it may look very thin as it is still very hot, but will thicken as it cools), add orange juice to finish and then re-season. Reserve for upto three days.

Foodie Tip: This is what Sachet means, and this is what a Chinois looks like. :)