Gingery Carrot And Orange Soup Add A Touch Of Spice To Your Da Recipes

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ORANGE-GINGER CARROT SOUP



Orange-Ginger Carrot Soup image

Provided by Food Network

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 11

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.

CITRUS GINGER-CARROT SOUP



Citrus Ginger-Carrot Soup image

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

1 medium onion, chopped
1 tablespoon canola oil
3 garlic cloves, minced
1 pound medium carrots, thinly sliced
1 tablespoon minced fresh gingerroot
1/4 teaspoon pepper
2 cans (14-1/2 ounces each) reduced-sodium chicken broth
1/2 cup orange juice
1 bay leaf
1/4 cup reduced-fat sour cream
2 tablespoons minced fresh cilantro

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



Gourmet Tomato and Orange Soup image

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

6 large ripe tomatoes
1 large ripe orange, juice of
2 tablespoons chopped potatoes
2 tablespoons chopped carrots
1 tablespoon chopped onion
1/2 cup water
salt & pepper

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



Ginger Carrot Soup by Jean Carper image

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

1 tablespoon olive oil
2 large yellow onions, chopped
1 pound carrots, cut in chunks
2 cups low-fat chicken broth
2 tablespoons crystallized ginger, minced
1 teaspoon cinnamon
1 ½ cups orange juice
½ cup fat-free half-and-half
Chives for garnish

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

1 butternut squash
1 sweet potato (or two small ones)
2 carrots
3 tablespoons plain yogurt
500 ml chicken broth
1 mandarin orange
1 1/2 teaspoons thyme (about 3 fresh sprigs)
1 pinch cinnamon
1/2 teaspoon ginger
1 teaspoon honey
salt and pepper

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.
  • Using an immersion blender, purée the soup until smooth. Alternately, purée the soup in batches using a food processor or blender and return the puréed soup to the pot.
  • 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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