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.
CITRUS GINGER-CARROT SOUP
The bright orange color of this cream soup give festive start to a holiday meal. The carrot, ginger and orange juice blend together to deliver a lovely flavored soup.-Jenn Tidwell, Fair Oaks, California
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 5 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 117 calories, Fat 4g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 546mg sodium, Carbohydrate 17g carbohydrate (10g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges
GOURMET TOMATO AND ORANGE SOUP
A soup that really perks up the taste buds. An ideal starter to literally wet the appetite. As usual, the use of quality fresh ingredients produces the best quality product. Ideally, use fresh vine-ripened tomatoes and sun-ripened oranges. Store bought or canned/bottled can also be used in a pinch but the taste slides down the scale accordingly. Do not exceed the quantities of onion, potato or carrot as this will overpower the soup. The tomato and orange flavours should be primary and the other veges function only to provide a "body enhancer".
Provided by GT in SA
Categories Vegetable
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 7
Steps:
- Peel, deseed and chop tomatoes.
- Sautee onion, potato and carrot in 1/2 cup water until soft.
- Add chopped tomatoes, bring to a slow boil and cook for no more than 2min.
- Turn off heat and blend mixture with hand-held blender.
- Adjust seasoning with salt and pepper to taste, mix in orange juice and serve immediately.
Nutrition Facts : Calories 130.1, Fat 1.2, SaturatedFat 0.3, Sodium 34.9, Carbohydrate 28.8, Fiber 7.1, Sugar 18.6, Protein 5.4
GINGER CARROT SOUP BY JEAN CARPER
Warm up a cool autumn day with a bowl of this fragrant soup.
Provided by USA WEEKEND columnist Jean Carper
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Carrot Soup Recipes
Yield 6
Number Of Ingredients 9
Steps:
- In a large pot, saute onions in olive oil until soft. Add carrots, broth, ginger and cinnamon. Simmer until carrots are thoroughly cooked, 30-40 minutes. Transfer to a blender or food processor and process until smooth. Stir in juice and half-and-half. Serve warm or chilled, garnished with snippets of chives.
Nutrition Facts : Calories 124 calories, Carbohydrate 22.5 g, Cholesterol 1 mg, Fat 3 g, Fiber 3.6 g, Protein 3.1 g, SaturatedFat 0.6 g, Sodium 214.5 mg, Sugar 12.6 g
"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?).
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- Heat the butter in a 5-quart stock pot or Dutch oven. Add the carrots and onion and cook the vegetables together for 5 minutes. Add the salt, fresh ginger, chicken stock and orange juice and bring the mixture to a simmer. Continue to simmer over low heat for 40 minutes, stirring occasionally.
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- Add a pinch of nutmeg, ¼ cup of the heavy cream and orange zest. Season to taste with white pepper.
- Whip the remaining heavy cream until it thickens slightly. Ladle the soup into serving bowls and dollop the thickened cream on top. Garnish with a sprinkle of nutmeg and some fresh herbs.
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