Carrot Ginger Soup | Heidi Lescanec ND

Carrot Ginger Soup | Heidi Lescanec ND

Snowshoe Hare Carrot Soup from Mt. Assiniboine Lodge


  • 2 Tablespoon coconut oil
  • 2 Cup onions (finely chopped)
  • 12 carrots ( 2lbs peeled and chopped)
  • 6 Cup broth (potato broth )
  • 1/2 Cup concentrated frozen orange juice (or 3 fresh oranges, squeezed)
  • 4 Tablespoon ginger (fresh grated)
  • salt and fresh ground pepper (to taste )
  • grated orange zest (to taste)
  • parsley (for garnish)
  • swirl of coconut milk or sour cream (for garnish)


This is a great staple soup. Simple and delicious.

This is Barb Renner’s fabulous recipe for warming up chilly skiers – or fortifying hikers after a big day touring the mountains. I loved making this up at the lodge to begin a meal- as cleanly energizing as a juice.

Perfect any season for warming up body and soul with the ginger and lots of orange nutrition (beta carotene packed). A handheld blender makes this even quicker, but a regular stand-up blender or even food processor will do the trick!


  1. ?Saute onions in oil until translucent.
  2. Add the carrots and potato broth or stock.
  3. Cook carrots until tender (30 mins).
  4. Puree the soup in a blender.
  5. Return puree to the pot and add additional water/stock if necessary.
  6. Heat through, add orange juice and simmer.
  7. Season with salt , pepper and orange zest.
  8. Garnish and serve immediately.