Recipe - Carrot Soup with Orange and Ginger ~ r

Recipe - Carrot Soup with Orange and Ginger

3 servings Preparation 10 min  Cooking 30 min 160 calories per serving  Ingredients 1 tbsp canola oil 15 mL 1/2 onions, coarsely chopped 100 g 5 carrots, coarsely chopped 500 g 1/2 cup orange juice, freshly squeezed 1 1/2 orange 5 tsp gingerroot, coarsely grated 22 g 2 cups chicken broth 500 mL 1 cup water 250 mL 3 tbsp cream 15% [optional] 45 mL 1 pinch salt [optional] 0.1 g ground pepper to taste Before you start A blender or food processor will be very useful to purée the soup. Method Prepare the vegetables: chop them coarsely. In a pot, sweat the onion in oil over medium heat for about 3-4 min. Add the carrots, orange juice, coarsely grated ginger, broth and water. Bring to a boil, lower the heat, cover and simmer until the carrots are tender, about 25 min. Purée 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. Adjust the seasoning then serve. Remarks The soup keeps up to 7 days in the refrigerator or up to 4 months in the freezer. Cream should not be added before freezing, but later when the soup is reheated.