Thursday, July 21, 2016

Carrot Soup with Orange and Ginger

1 tbsp canola oil
1 onion, coarsely chopped
6 carrots, coarsely chopped
2/3 cup orange juice, freshly squeezed (2 oranges)
2-1/2 tbsp gingerroot, coarsely grated
2 cups chicken broth
2 cups water
1/4 cup cream 15% (optional) **
salt and pepper to taste

**I didn't add the cream and it was lovely and flavourful.  I'll try adding cream next time I make it.

Prepare the vegetables; chop them coarsely.

In a pot, sweat the onion in oil over medium heat for about 3-4 minutes.  Add the carrots, orange juice, gingerroot, broth and water.  Bring to a boil, lower the heat, cover and simmer until the carrots are tender, about 25 minutes.

Puree the soup in a blender or processor, then pour it back into the pot.  Stir in the cream and just warm the soup a few minutes.

Makes 4 servings

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