Orange Ginger Carrot Soup Food

ORANGE-GINGER CARROT SOUP

Orange-Ginger Carrot Soup image

Provided by Food Network

Time 55m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 pound carrots
1 medium onion
6 garlic cloves
1 (2-inch) piece fresh ginger
3 tablespoons vegetable oil
1 large orange
4 1/2 cups chicken stock, homemade or reduced-sodium canned broth
1 bay leaf
Salt and pepper, to taste
1 bunch cilantro or fresh parsley
1/4 cup sour cream or plain yogurt

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.

GINGER, CARROT, AND ORANGE CAPPUCCINO CUP SOUP

Ginger, Carrot, and Orange Cappuccino Cup Soup image

Make and share this Ginger, Carrot, and Orange Cappuccino Cup Soup recipe from Food.com.

Provided by kristenmf5

Categories Vegetable

Time 30m

Yield 2 serving(s)

Number Of Ingredients 9

Ingredients

cooking spray
1/4 cup thinly sliced yellow onion
1/2 celery rib, thinly sliced (1/2 cup)
1/4 lb carrot, very thinly sliced
1 1/2 cups low sodium vegetable broth or 1 1/2 cups stock
3/4 teaspoon finely grated gingerroot
1/4 cup orange juice
1/4 teaspoon salt
1 teaspoon extra virgin olive oil

Steps:

Heat a large saucepan or dutch oven, coated with cooking oil spray, over medium heat.
Add onion and celery; cook 5 minutes, stirring occasionally.
Add carrots; continue to cook another 5 minutes.
Add broth and ginger; bring to a boil.
Add orange juice and salt. Reduce heat; cover and simmer until vegetables are very tender, about 20 minutes.
Transfer mixture (in batches if necessary) to a blender or food processor; blend until smooth.
Reheat if necessary; ladle into bowls.
Drizzle oil over soup.
Alternative method of cooking if you have a Vita Mix blender: I like to skip having to cut the carrots. I heat the onions and celery. Meanwhile, I put the other ingredients into the Vita Mix blender - carrots, broth, ginger, o.j., and salt (which I omit). When the onions and celery are cooked, I add them to the Vita Mix blender and puree the mixture on High for about a minute or so. Then, I return the mixture to the saucepan and heat it through. I ladle it into bowls and add the oil to the soup. Very easy and definitely tasty!

Nutrition Facts : Calories 67.6, Fat 2.5, SaturatedFat 0.3, Sodium 339, Carbohydrate 11.1, Fiber 2.1, Sugar 6.2, Protein 1

CARROT-ORANGE SOUP

Carrot-Orange Soup image

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

Ingredients

¼ cup unsalted butter
4 cups peeled and sliced carrots
3 onions, chopped
1 (1/2 inch) piece minced fresh ginger root
2 teaspoons all-purpose flour
5 cups vegetable broth
sea salt and ground white pepper to taste
2 organic oranges
6 tablespoons creme fraiche
1 tablespoon chopped pistachio nuts

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

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