Gingery Carrot And Orange Soup Add A Touch Of Spice To Your Da Food

ORANGE-GINGER CARROT SOUP

Steps:

• 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.

CARROT AND ORANGE SOUP

Steps:

• Melt the butter in a large pan. Add the leeks and carrots and stir well., coating the vegetables with the butter. Cover and cook for about 10 minutes, until the vegetables are beginning to soften but not colour.
• Pour in the stock and the orange rind and juice. Add the nutmeg and season to taste with salt and pepper. Bring to the boil, lower the heat, cover and simmer for about 40 minutes, or until the vegetables are tender.
• Leave to cool slightly, then purée the soup in a food processor or blender until smooth.
• Return the soup tp the pan and add 2 tbsp of the yoghurt, then taste the soup and adjust the seasoning if necessary. Reheat gently.
• Ladle the soup into warm individual bowls and put a swirl of yoghurt in the centre of each. Sprinkle the fresh sprigs of coriander over each bowl to garnish and serve immediately.

GINGERY CARROT, AND ORANGE SOUP (ADD A TOUCH OF SPICE TO YOUR DA

Steps:

• Roughly chop the onions.
• Scrub and roughly chop carrots, celery and potatoes.
• Saute onions and celery in oil in the bottom of a large saucepan.
• After a few minutes add carrots, and continue to sauté until onions are beginning to go pearly.
• Stir occasionally to avoid burning.
• Stir in the potatoes, then add enough water to cover the vegetables by a couple of inches.
• Bring to the boil, then reduce heat and simmer until the vegetables are tender.
• Add the orange juice, zest (if using) and grated ginger.
• Blend the soup.
• Add more stock/hot water/orange juice to achieve desired thickness.
• Season with salt, freshly ground black pepper, bouillon powder, and a little butter.

CITRUS GINGER-CARROT SOUP

Steps:

• In a large saucepan, saute onion in oil until tender. Add garlic; cook 2 minutes longer. Add the carrots, ginger and pepper; cook for 2 minutes., Stir in the broth, orange juice and bay leaf. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until carrots are tender. Discard bay leaf. Cool slightly. , In a blender, process soup in batches until smooth. Return all to pan and heat through. Garnish with sour cream and cilantro.