Orange Ginger Carrot Soup 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.
GINGER, CARROT, AND ORANGE CAPPUCCINO CUP SOUP
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
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
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
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At medium-high heat, add vegetable oil and stir in the carrots, onion, celery, garlic, ginger, salt and pepper, until onions are golden, 3-4 minutes. …
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- In a large saucepan, heat vegetable oil over medium heat and then add the carrots, onion, celery, garlic, ginger, salt and pepper. Stir occasionally, until onions soften and take on a golden colour, about 3-4 minutes.
- Stir in vegetable broth and orange zest. Bring to a boil, cover and simmer for 20 minutes or until carrots are fork tender.
- Remove from heat and, using an immersion blender *(see first note), blend the soup until smooth or to your desired consistency.
- Stir in orange juice and season with additional salt and pepper if you like. Divide into bowls and stir in coconut cream and top with parsley or cilantro if you like. Serve immediately or warm.
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- In a large saucepan, heat vegetable oil over medium heat and then add the carrots, onion, celery, garlic, ginger, salt and pepper. Stir occasionally, until onions soften and take on a golden colour, about 3-4 minutes.
- Stir in vegetable broth and orange zest. Bring to a boil, cover and simmer for 20 minutes or until carrots are fork tender.
- Remove from heat and, using an immersion blender *(see first note), blend the soup until smooth or to your desired consistency.
- Stir in orange juice and season with additional salt and pepper if you like. Divide into bowls and stir in coconut cream and top with parsley or cilantro if you like. Serve immediately or warm.
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- Heat a large pot over high heat. Add the olive oil along with the onion, garlic and ginger. Saute for 2 minutes until soft and fragrant. Add the carrots, coriander, cumin and cinnamon. Stir in the hot pot for about a minute until you can smell the spices becoming fragrant.
- Pour the stock over the mixture and bring to the boil. Simmer gently for 25 - 30 minutes, or until the carrots are soft.
- Squeeze in the orange juice and add the honey. Use an immersion blender to puree until smooth. Alternatively, ladle batches of the soup into a blender and puree.
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