Orange-Ginger Carrot Soup

Orange-Ginger Carrot Soup
Orange-Ginger Carrot Soup

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 1

    pound carrots

  • 1

    medium onion

  • 6

    garlic cloves

  • 1

    piece fresh ginger - (abt 2")

  • 3

    tablespoons vegetable oil

  • 1

    large orange

  • 4 1/2

    cups chicken stock, homemade or reduced-sodium canned broth

  • 1

    bay leaf

  • Salt to taste

  • Freshly-ground black pepper to taste

  • 1

    bunch cilantro or fresh parsley

  • 1/4

    cup sour cream or plain yogurt

Directions

Peel and thinly slice the carrots. Finely chop the onion. Peel and chop the garlic cloves. 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 teaspoon grated zest. Juice orange to yield 1/2 cup orange juice. 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. 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. Cook over medium heat, stirring occasionally, until heated through, 2 to 3 minutes. Mince cilantro or parsley to yield 2 tablespoons. Garnish each soup bowl with a dollop of sour cream or yogurt and sprinkling of cilantro and serve. This recipe yields 4 servings.

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