ORANGE YOU GLAD IT'S THANKSGIVING SOUP
Provided by Rachael Ray : Food Network
Categories appetizer
Time 25m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Heat a soup pot over medium-high heat. Add 1 tablespoon extra-virgin olive oil and 1 tablespoon of butter. When butter has melted, add the onion and carrots and cook until vegetables are soft, about 5 minutes. Season with salt and pepper. Deglaze with the orange juice and simmer for 1 to 2 minutes, scraping the bottom of the pot with a wooden spoon.
- Transfer the mixture to a food processor or a blender. Puree the mixture until smooth, then return to pot over medium heat. To mixture, add the frozen butternut squash puree and the chicken broth and stir to combine. Adjust the seasoning. Bring to a boil, then lower the heat and let simmer for 10 minutes. Grate some fresh nutmeg and stir to combine.
- Ladle soup into bowls and garnish with chopped thyme and orange zest.
Nutrition Facts : Calories 146 calorie, Fat 5 grams, SaturatedFat 2 grams, Cholesterol 5 milligrams, Sodium 729 milligrams, Carbohydrate 25 grams, Fiber 3 grams, Protein 3 grams, Sugar 8 grams
ORANGE VEGETABLES SOUP
This soup is made from orange-colored vegetables: pumpkin, butternut squash, carrots, and sweet potatoes.
Provided by OLENAJOY
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Pumpkin Soup Recipes
Time 2h45m
Yield 16
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Place the squash and pumpkin in a large baking dish. Pour about 1-inch of water into the dish and cover with aluminum foil.
- Bake in preheated oven until the squash and pumpkin are tender, 1 hour to 1 hour and 15 minutes.
- Heat the oil in a stockpot over medium heat. Combine the onion, celery, cinnamon, nutmeg, and cloves in the hot oil and cook and stir 3 to 5 minutes. Crumble the vegetable bouillon into the onion mixture; stir. Slowly add the boiling water to the mixture while stirring. When the water returns to a boil, add the carrots and sweet potato; season with salt; cover and cook until the potato and carrots are tender, 20 to 25 minutes; remove from heat. Scrape the flesh from the baked squash and pumpkin and add to the soup. Allow soup to cool for 15 minutes.
- Ladle batches of the soup into a blender or food processor and blend on high until smooth. Repeat until all soup has been blended. Return blended soup to stockpot over medium heat. Stir in the evaporated milk and orange juice. Cook soup until entirely heated, 10 to 15 minutes.
Nutrition Facts : Calories 134.4 calories, Carbohydrate 22 g, Cholesterol 6.9 mg, Fat 4.6 g, Fiber 3.4 g, Protein 3.4 g, SaturatedFat 1.6 g, Sodium 65.6 mg, Sugar 7.2 g
CREAMY CARROT & ORANGE SOUP
Make and share this Creamy Carrot & Orange Soup recipe from Food.com.
Provided by Bergy
Categories Chicken
Time 40m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Brown the onion in the butter until soft.
- Put onions carrots and chicken stock in a sauce pan.
- Add Orange juice, heat to meld the flavors.
- Puree in a food processor until very smooth season with salt& pepper and Return to saucepan and blend in the nutmeg.
- Bring to a boil stirring during cooking time.
- To serve top and swirl in two tbsp of cream (or yogurt).
GRETCHEN'S TOMATO ORANGE SOUP
Tomato soup was a childhood favorite for chef Gretchen Allison of Ducksoup Inn. At the start of her career, learning to make good soup opened the door to a whole new palette of flavors.
Provided by Duck Soup
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h10m
Yield 8
Number Of Ingredients 16
Steps:
- Place whole poblano peppers on the grate of a stove-top gas burner set to medium-high. Rotate peppers over the flame using a set of tongs until the outer skin blackens and blisters and is charred on all sides. Transfer peppers to a paper bag, tightly close the bag, and set aside for 20 minutes. Remove peppers from bag and peel off charred skin. Trim stems and seeds; discard. Chop peppers and set aside.
- Melt butter over medium-high heat in a large stockpot. Add onion; cook and stir until lightly browned around the edges, 5 to 7 minutes.
- Pour wine into the pot over onions; bring to a boil while scraping any browned bits off of the bottom of the pot. Reduce heat to medium-low and simmer until onions are well browned, about 5 minutes.
- Stir in chicken stock, fresh tomatoes, canned tomatoes, poblano chiles, carrot, bay leaf, orange zest, thyme, paprika, salt, and pepper. Bring to a simmer and cook until the vegetables are soft, about 30 minutes. Remove bay leaf and discard.
- Pour the mixture into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the mixture moving before leaving it on to puree. Puree in batches until smooth. Strain soup through a fine mesh sieve back into the stockpot. Alternately, use a stick blender and puree the mixture right in the pot.
- Return pureed soup to a simmer; stir in cream. Season with salt and black pepper to taste. Serve topped with a dollop of creme fraiche and chopped basil.
Nutrition Facts : Calories 275.7 calories, Carbohydrate 18.2 g, Cholesterol 52 mg, Fat 17.6 g, Fiber 4.6 g, Protein 4.8 g, SaturatedFat 10.5 g, Sodium 1230.5 mg, Sugar 5.5 g
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
ORANGE-SCENTED CHILLED TOMATO SOUP
Provided by Giada De Laurentiis
Categories appetizer
Time 3h30m
Yield 4 servings (about 5 1/2 cups)
Number Of Ingredients 13
Steps:
- For the soup: In a medium saucepan, heat the olive oil over medium-high heat. Add the carrots, shallots, 1 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring frequently, until the carrots are softened, 6 to 8 minutes. Add the chicken broth, orange juice, basil, maple syrup, tomato paste and the tomatoes (with juice). Bring the mixture to a boil, then reduce the heat and simmer, uncovered, for 15 minutes.
- Using an immersion blender or food processor, puree the soup until smooth. Cool the soup to room temperature until ready to serve, about 1 hour. Season the soup with salt and pepper.
- For the yogurt topping: In a small bowl, whisk together the yogurt, maple syrup and orange zest until smooth.
- Ladle the soup into chilled bowls and top with a dollop of the yogurt mixture.
- When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
"ORANGE" SOUP
I decided to make my own version of the orange coloured soup using an amalgamation of recipes. It is nice and sweet and yummy. And EASY! Eat as an appetizer or make a meal out of it by adding about 0.5 cup of red lentils (cook them first before you cook the vegetables) and serve with warm bread or buns.
Provided by joanne.smolka
Categories < 60 Mins
Time 45m
Yield 3-4 serving(s)
Number Of Ingredients 11
Steps:
- Peel and cube the squash and sweet potato. Chop the carrots. Put in a pot and add water to just cover the vegetables. Boil until vegetables are soft, then mash with a fork (do not drain the water).
- Add the yogurt and the broth. Squeeze the juice out of the mandarin and add. Stir well so that the solids mix with the liquids.
- Add spices, honey, salt and pepper.
- You're done! (Easy, right?).
ORANGE CREAM SWIRL SOUP
Steps:
- Orange Winter Squash Soup: Heat oil in a large soup pot. Saute the onions for 5 to 7 minutes on a medium flame to draw out the natural sugar (the onions should be a golden color but not browning). Add the squash or carrots, sweet potato, celery, cumin and sea salt. Allow the vegetables to sweat out their liquid and soften, about 7 minutes. Add vegetable stock and cover. Cook over a medium flame allowing the vegetable to completely soften, about 25 to 30 minutes. Puree the mixture in a blender. Return soup to pot and adjust the salt. Add the ginger juice, orange concentrate and syrup (if necessary). Heat soup through for a few minutes.
- Parsnip Bisque: Saute the shallots in corn oil for 3 minutes. Add the parsnips and allow them to soften for 7 minutes, adding a little liquid if they begin to stick to the pan). Add the balance of the stock and cover. Cook the soup on medium to low heat for 25 minutes. Remove a small amount of soup and place it in a bowl, add the miso and stir until dissolved. Stir in the miso mixture back into the soup add cinnamon and vanilla and simmer for 3 minutes. Puree soup in a blender. Swirl parsnip soup with squash soup and top with gremolata.
- Place the pumpkin seeds in a food processor and grind (using the pulse button) to a coarse meal. Remove from processor and add to bowl with zests.
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-ORANGE SOUP
A delicious, incredibly easy, elegant, and very nutritious soup. Can serve hot or cold. I make it weekly. Original recipe comes from Best Slow Cooker Recipes in Canada .
Provided by Mary McKeough
Categories Vegetable
Time 11h15m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Skin and cut into 1/4 inch rounds approximately 5 cups of carrots.
- Add to Slow Cooker.
- NOTE: a food processor can really speed the chopping in this recipe.
- Chop one onion finely and add to Cooker.
- Add broth and orange juice.
- Add optional ginger if desired- makes soup tangy.
- Heat on low for 10-11 hours or high for 4-6 hours.
- When carrots are tender, blend to a smooth consistency.
- Add whipping cream, s and stir until creamy.
- NOTE: Excellent first course or lunch with salad and roll.
Nutrition Facts : Calories 152.6, Fat 8.4, SaturatedFat 4.8, Cholesterol 27.2, Sodium 118.2, Carbohydrate 17.1, Fiber 3.4, Sugar 8.6, Protein 4.2
ELEPHANT DELI TOMATO-ORANGE SOUP, VERY QUICK
Got this recipe from our local paper, many years ago. It is quick and good, another family favorite. Can be made with bottled pre-squeezed orange juice, but fresh orange juice is better.
Provided by Grannydragon
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Sautee onions in butter, in soup pot until transparent.
- Add canned tomatoes with their juice, salt, pepper, baking soda and dried thyme.
- Bring to boil, then reduce heat and simmer uncovered for 15 minutes.
- Add orange juice and cream, heat through and serve, hot.
TOMATO-ORANGE SOUP
Who knew orange and tomato were such a good pair? Whenever I serve this, I keep the recipe handy for requests. -Barbara Wood, St. John's, Newfoundland
Provided by Taste of Home
Categories Lunch
Time 1h30m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 450°. Place tomatoes in a 15x10x1-in. baking pan, cut side down; brush tops with 1 tablespoon oil. Roast 20-25 minutes or until skins are blistered and charred. Remove and discard skins., In a 6-qt. stockpot, heat remaining oil over medium-high heat. Add onions; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in broth, orange juice, tomato paste and roasted tomatoes; bring to a boil. Reduce heat; simmer, uncovered, 45 minutes., Stir in orange zest, butter, cilantro, honey and salt. Remove from heat; cool slightly. Process soup in batches in a blender until smooth. Return to pot; heat through.
Nutrition Facts : Calories 160 calories, Fat 7g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 419mg sodium, Carbohydrate 22g carbohydrate (15g sugars, Fiber 4g fiber), Protein 5g protein. Diabetic Exchanges
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ORANGE SOUP - HEALTHY FOOD GUIDE
From healthyfood.com
Cuisine HealthyTotal Time 1 hrCategory SoupsCalories 186 per serving
- 1 Place the kumara, pumpkin, carrot and potato in a large pot. Add 3 cups water, cover and cook until boiled. Reduce the heat to the minimum and cook for another 30 minutes.
- 2 Switch off the stove, remove the lid and wait 15 minutes for the soup to cool down. Blitz it with a hand blender until smooth. Add the coconut-flavoured evaporated milk.
- 3 Carefully peel the top layer of the orange skin, leaving the white skin on the fruit. Cut the orange in half and hand-squeeze the juice into the pot. Stir. Pour into 4 bowls. Decorate with the chopped parsley and orange zest or slices. Serve with wholegrain bread.
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