Carrot Soup with Ginger and Orange
Elissa
ingredients
- 1/4 cup (1/2 stick) butter
- 1 1/2 cups chopped onion
- 1 tablespoon finely chopped peeled fresh ginger
- 1 1/2 teaspoons minced garlic
- 1 1/4 pounds medium carrots, peeled, chopped (about 3 cups)
- 3 cups (or more) chicken or vegetable broth
- 1/2 cup orange juice
- 1/2 cup cream
directions
- 1
Melt butter in heavy large pot over medium-high heat. Add onion; sauté 4 minutes. Add ginger and garlic; sauté 2 minutes. Add chopped carrots; sauté 1 minute. Add 3 cups stock and bring to boil. Reduce heat, cover partially and simmer until carrots are very tender, about 20 minutes. Cool slightly.
- 2
Puree soup in batches in blender. Return soup to pot. Mix in orange juice and cream. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill.)
- 3
Bring soup to simmer, thinning with more stock, if desired. Ladle into bowls.
notes
You can add more ginger depending on your tastes and adjust the thickness of the soup with more or less broth.
Source: Elissa
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