Fresh Orange-Carrot Soup (Hong Lo Bak Tchang Lang Tong)

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“Posted for ZWT6 Asian leg of tour. This delicate, tangy cold soup from Singapore is an excellent appetite stimulant for a summer meal of cold duck or chicken. Serve chilled in glass or pretty china bowls as a first course.”
READY IN:
55mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

  • 2 tablespoons peanut oil
  • 1 lb carrot, coarsely chopped
  • 34 cup sliced leek, white part only
  • 1 tablespoon fresh gingerroot, peeled and minced
  • 3 cups chicken or 3 cups vegetable stock
  • 1 12 cups fresh squeezed orange juice
  • salt
  • Garnish
  • finely sliced leek, light green part only, separated into circles, washed and patted dry

Directions

  1. Heat the oil in a large saucepan, then saute carrots, leeks, and ginger until they are soft. Add stock, bring to a boil, then reduce heat, cover, and simmer for about 20-30 minutes, until vegetables are done.
  2. Using a food processor, blender or stick mixer, puree soup and return to pan and stir in orange juice.
  3. Season to taste with salt--remember to oversalt cold soups a little. Refrigerate and chill.
  4. When ready to serve, ladle into bowls and top with leek circles.

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