Gingered Carrot Soup
Serves: 3
Darlene Legros
1 January 1970
Based on User reviews:
49
Spice
49
Sweetness
36
Sourness
45
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
2 tbsps
Vegetable Oil1 cup
Onion (minced)3 cups
Chicken Stock (or more)1 cup
Orange Juice1 tsp
Ground CinnamonDirections:
1
Heat oil in heavy large saucepan over medium-high heat
2
Add onion and 1/4 cup minced ginger and sauté until onion is translucent, about 5 minutes
3
Add 3 cups chicken stock and 4 cups sliced carrots
4
Cover and simmer until carrots are tender, about 30 minutes
5
Working in batches, puree mixture in blender or processor
6
Return soup to saucepan
7
Mix in orange juice, then half and half
8
Cook over low heat 5 minutes
9
Mix in ground cinnamon
10
Season soup to taste with salt and pepper
11
(Can be prepared 1 day ahead
12
Cover and refrigerate
13
Bring to simmer before continuing, thinning with more stock if necessary
14
) Ladle soup into bowls
15
Top soup with carrot and ginger strips, if desired, and serve
16
Heat oil in heavy large saucepan over medium-high heat
17
Add onion and 1/4 cup minced ginger and sauté until onion is translucent, about 5 minutes
18
Add 3 cups chicken stock and 4 cups sliced carrots
19
Cover and simmer until carrots are tender, about 30 minutes
20
Working in batches, puree mixture in blender or processor
21
Return soup to saucepan
22
Mix in orange juice, then half and half
23
Cook over low heat 5 minutes
24
Mix in ground cinnamon
25
Season soup to taste with salt and pepper
26
(Can be prepared 1 day ahead
27
Cover and refrigerate
28
Bring to simmer before continuing, thinning with more stock if necessary
29
) Ladle soup into bowls
30
Top soup with carrot and ginger strips, if desired, and serve