ORANGE-GINGER CARROT SOUP

Ellen Bales

By
@Starwriter

For something a little different from the norm, try this rich soup.
Recipe & photo: foodnetwork.com
12-21-14


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Rating:

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Serves:

4

Prep:

30 Min

Cook:

25 Min

Method:

Stove Top

Ingredients

1 lb
carrots
1 medium
onion
6 clove
garlic
1
2" piece fresh ginger
3 Tbsp
vegetable oil
1 large
orange
4-1/2 c
chicken stock, homemade or canned chicken broth
1
bay leaf
salt and pepper to taste
1 bunch
fresh parsley
1/4 c
sour cream or plain yogurt

Directions Step-By-Step

1
Peel and thinly slice the carrots, finely chop the onion, and peel and chop the garlic cloves.
2
In a large saucepan, heat oil over medium heat. Add carrots, onion, garlic and ginger and cook, stirring occasionally, until onion is golden, 6 to 8 minutes. Meanwhile, grate the orange to yield 2 teaspoons grated zest. Juice orange to yield 1/2 cup orange juice.
3
Add chicken stock, orange zest, and bay leaf to cooking vegetables. Bring to a boil. Reduce heat to medium-low, cover and cook, stirring occasionally, until carrots are tender, about 20 minutes.
4
In a food processor or blender, puree soup in batches until smooth; return to saucepan. Stir in orange juice and season with salt and pepper to taste.
5
Cook over medium heat, stirring occasionally, until heated through, 2 to 3 minutes. Mince parsley to yield 2 Tbsp. Garnish each soup bowl with a dollop of sour cream or yogurt and sprinkling of parsley.

About this Recipe

Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: American
Other Tags: Quick & Easy, Healthy, Heirloom