Carrot Soup with Orange and Ginger

By aiati

Yummy, light, and delicious.

Ingredients

• 3 tablespoons olive oil
• 2 leeks, including tender green parts, thinly sliced
• 6 carrots, about 1 pound, peeled and thinly sliced
• 1 red potato, about 1/2 pound, peeled and coarsley diced
• 1 1/2 teaspoons peeled and minced, or grated fresh ginger
• 5 cups chicken or vegetable stock, or prepared broth
• 1/2 cup orange juice
• 2 teaspoons grated orange zest
• Salt and white pepper
• Thin orange slices for garnish (optional)
• Fresh mint sprigs for garnish (optional)

Details

Preparation time 10mins
Cooking time 38mins

Preparation

Step 1

In a saucepan over medium heat, warm oil. add the leeks and saute until just slightly softened, about 3 minutes. add the carrots, potato, and ginger and saute until the vegetables are just softened, abut 5 minutes longer.

Add the stock, cover partially, and simmer until the vegetables are completely softened, about 20 minutes. Remove from the heat.

In a blender or food processor, puree the soup in batches, leaving some texture, and return the soup to the pan Alternatively, process with a handheld blender in the pan until the desired consistency is reached. Return the soup to medium heat and stir in the orange juice and zest. Season to taste with salt and white pepper.

Ladle the soup into warmed bowls and garnish each serving with an orange slice and a sprig of mint.