Carrot and Ginger Orange Soup
 
 
Winter carrots and ginger combine with a squeeze of orange for a winter soup that is just as good cold as it is hot and is a perfect antidote to the chill in the air.
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Ingredients
  • 2 Tablespoons olive oil
  • 1 medium onion, peeled and chopped
  • 2-inch piece of ginger, peeled* and chopped
  • 6 Carrots, peeled and chopped
  • 4-6 cups best-quality Vegetable or Chicken Stock or bouillon
  • 2 teaspoons sea salt, and possible more, to taste
  • 1 orange, sliced in half
  • ¼ cup cream or more, if desired.
Instructions
  1. Heat the olive oil over medium heat in a stock pot with a lid. Add the onions and ginger and saute gently for about 4-5 minutes until just beginning to soften.
  2. Add the carrots and 1 teaspoon salt, stir to combine, lower heat to lowest setting and place lid on pot. Simmer for 20 minutes, giving an occasional stir, until carrots are softened and a pool of vegetable juices forms in the bottom of the pan.
  3. Add 4 cups of broth for a thick soup or 6 cups for a thin broth to drink more as a tea. Bring to a boil.
  4. Once boiling, lower heat again to the lowest setting and cover. Simmer covered for another 10 minutes.
  5. Using a blender, puree the soup in batches until completely smooth. Transfer back to the pot and squeeze the juice from the orange into the soup to taste.
  6. Season with salt and pepper, to taste.
  7. Add cream, if desired.
  8. Serve immediately or cool in the fridge to serve cold.
Notes
*peel ginger with the top edge of a spoon.
Recipe by FamilyandForks at https://www.familyandforks.com/carrot-ginger-orange-soup/