CARROT-ORANGE SOUP
I like to make this soup as a starter when I have guests. It can easily be made in advance, but only add creme fraiche, orange juice, and orange zest right before serving.
Provided by Irmela
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Carrot Soup Recipes
Time 50m
Yield 6
Number Of Ingredients 10
Steps:
- Melt butter in a large pot over medium heat and cook carrots, onions, and ginger until softened, about 5 minutes. Dust with flour and cook and stir for 2 minutes. Add broth, cover, and simmer until carrots are soft, 15 to 20 minutes. Season with sea salt and white pepper.
- Puree carrot soup with an immersion blender until smooth.
- Zest 1 orange until you get about 1 teaspoon zest. Juice both oranges.
- Stir orange juice and creme fraiche into the soup and heat over medium-low heat, but do not boil. Stir in orange zest and season with salt and pepper. Sprinkle with pistachios.
Nutrition Facts : Calories 241.2 calories, Carbohydrate 26 g, Cholesterol 40.7 mg, Fat 14.6 g, Fiber 5.7 g, Protein 4 g, SaturatedFat 8.6 g, Sodium 514.6 mg, Sugar 13.1 g
ORANGE, CARROT & MINT SOUP
Vegetarian soups are always welcome in my cookbook. This one sounded different so I wanted to add it here for safe keeping. I originally found it in a British cookery magazine called "Vegetarian Christmas 2008"
Provided by Sarah_Jayne
Categories Onions
Time 55m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Gently melt the butter in a pan.
- Add the carrots, onion and garlic.
- Cover, then cook over a low heat for about 12 minutes, stirring occasionally, until vegetables have softened.
- Pour in the stock, bring to the boil, then simmer, partially covered. for 20 to 30 minutes or until the vegetables are very soft.
- Take off the heat, then leave to cool for a few minutes.
- Whizz the soup in a food processor or a blender until smooth.
- Pour the soup back into the pan, add the orange juice and mint, then gently reheat.
- Pour into warmed bowls and drizzle with a little cream if you like.
Nutrition Facts : Calories 137.9, Fat 2.1, SaturatedFat 1, Cholesterol 3.8, Sodium 169.7, Carbohydrate 29.2, Fiber 7.2, Sugar 14.5, Protein 2.8
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.
ORANGE-SCENTED CARROT SOUP
Provided by Melissa d'Arabian : Food Network
Categories appetizer
Time 45m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a medium saucepan, heat the olive oil over medium heat. Add the carrots and the onion and sweat until the mixture starts to soften, about 5 minutes. Add the garlic, orange zest and oregano and cook until fragrant, another 1 to 2 minutes. Raise the heat and deglaze the pan with white wine. Add the stock and water. Bring to a boil and reduce to a simmer. Cook until the carrots are tender, about 8 to 10 minutes. Cool the mixture for about 5 minutes before processing.
- Process the soup in a food processor or blender until smooth. Season with salt and pepper, to taste. Pour into serving bowls and swirl in a heaping teaspoon of sour cream before serving.
CARROT, LENTIL & ORANGE SOUP
Deliciously spicy - warm up with this fab veggie soup.
Provided by Good Food team
Categories Dinner, Lunch, Snack, Soup
Time 50m
Number Of Ingredients 10
Steps:
- Crush the seeds in a pestle and mortar, then dry-fry for 2 mins in a large pan until lightly browned. Add the onion, carrots, lentils, orange juice, stock and seasoning, then bring to the boil. Cover and simmer for 30 mins until the lentils are soft.
- Transfer to a food processor in batches and process until smooth. Return to the pan, then gently reheat, stirring occasionally. Adjust seasoning to taste. Ladle into individual serving bowls, swirl the yogurt over and sprinkle with the chopped coriander leaves and paprika. Serve immediately.
Nutrition Facts : Calories 92 calories, Fat 1 grams fat, Carbohydrate 17 grams carbohydrates, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.56 milligram of sodium
CHILLED CARROT AND ORANGE SOUP
Steps:
- Cook onion in butter in a 3- to 4-quart heavy saucepan over moderately high heat, stirring, until golden, about 3 minutes. Add carrots, water, salt, pepper, and cloves and simmer, covered, until carrots are very tender, about 15 minutes.
- Purée soup in 3 batches in a blender (use caution when blending hot liquids) until very smooth, about 1 minute, transferring to a bowl. Stir in orange and lemon juices.
- Chill soup, covered, until cold, at least 2 hours.
CARROT AND ORANGE SOUP
A flavoursome twist of a classic soup.
Provided by Ben Halsey
Time 1h10m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Heat the oil and gently sauté the onions, until soft and golden. Add the carrots and fry for a further 1-2 minutes.
- Combine the stock, orange juice, ground coriander, cinnamon. Stir in the wet ingredients and cover. Simmer for 40-50 minutes or until the carrots are tender.
- Liquidize the ingredients to your desired consistency. Season to taste and garnish with the coriander leaf.
CARROT AND MINT SOUP
Make and share this Carrot and Mint Soup recipe from Food.com.
Provided by English_Rose
Categories Vegetable
Time 55m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Melt the oil in a large pan. Add the carrots, onion and garlic and cook gently until soft.
- Add the stock and pepper to taste. Bring to the boil and simmer for 25 minutes.
- Puree or pass through a sieve. Cool.
- If freezing ahead then pour soup into a rigid container, seal, label and freeze.
- Spoon into a saucepan and heat gently until thawed. Stir in the blended cornstarch and bring to the boil, gently simmer and continue stirring until slightly thickened, now add the chopped mint.
- Garnish with mint and serve with croutons.
Nutrition Facts : Calories 123, Fat 4.1, SaturatedFat 0.6, Sodium 123.9, Carbohydrate 20.5, Fiber 4, Sugar 6.3, Protein 2.1
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