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Mar 15, 2016 at 07:38PM vs Mar 15, 2016 at 07:39PM
Carrot ginger orange soup
<p>Ingredients</p>
<ul>
<li>3 Tbsp unsalted butter or olive oil</li>
<li>1 1/2 pounds carrots (6-7 large carrots), peeled and sliced thin</li>
<li>2 cups chopped white or yellow onion</li>
<li>Salt</li>
<li>1 teaspoon minced ginger</li>
<li>4 cups chicken or vegetable stock</li>
<li>3 large strips of zest from an orange</li>
<li>Chopped chives, parsley, dill or fennel for garnish</li>
</ul>
<p>Method</p>
<p>Melt the butter/oil in a soup pot over medium heat and cook the onions and carrot, stirring occasionally, until the onions soften, about 5 to 8 minutes. Do not let the onions or carrots brown.</p>
<p>Add the stock and the ginger the strips of orange zest. Bring to a simmer, cover, and cook until the carrots soften, about 20 minutes.</p>
<p>Remove the strips of orange zest and discard. Working in small batches, pour the soup into a blender and purée until completely smooth.</p>
<p>Garnish with chopped chives, parsley, or fennel fronds.</p>
<p>This is adapted (slightly) from a recipe I found on Simply Recipes. I didn't put any salt in. Usually the stock is salty enough.</p>
<p> </p>