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
STRAWBERRY-ORANGE SOUP
Steps:
- In a bowl, whisk together 2 cups yogurt, 1/4 cup orange juice, 1 tablespoon sugar and 1 cup chopped mint leaves until mint is fragrant; strain and discard solids.
- In another bowl, combine two cups sliced strawberries, 2 tablespoons lime juice, add 2 tablespoons sugar and 1 teaspoon chili powder; refrigerate bowls for 2 hours, stirring once
- To serve, spoon yogurt onto strawberries and stir.
- Garnish with whipped cream and mint.
Nutrition Facts : @context http, Calories 159, UnsaturatedFat 2 grams, Carbohydrate 26 grams, Fat 5 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 3 grams, Sodium 84 milligrams, Sugar 21 grams
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
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).
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
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
"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?).
TRIPLE ORANGE DESSERT SOUP
Provided by Michael Chiarello : Food Network
Categories dessert
Time 2h15m
Yield Yield: 4 servings
Number Of Ingredients 6
Steps:
- Cut ends from all of the fruit, and then cut off the skin and bitter white pith with a paring knife. Cut the citrus segments out from the membrane and carefully put the segments in a shallow bowl, taking care to keep them whole. Squeeze the leftover peels and membranes over another bowl to get out any remaining juice.
- Gently stir sugar and salt into juice, pour over fruit, and divide into soup plates. Cover and refrigerate until chilled, about 1 to 2 hours.
- To serve, pour 1/4 cup Muscat over each serving.
CARROT AND ORANGE SOUP
A flavoursome twist of a classic soup.
Provided by Ben Halsey
Time 1h10m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Heat the oil and gently sauté the onions, until soft and golden. Add the carrots and fry for a further 1-2 minutes.
- Combine the stock, orange juice, ground coriander, cinnamon. Stir in the wet ingredients and cover. Simmer for 40-50 minutes or until the carrots are tender.
- Liquidize the ingredients to your desired consistency. Season to taste and garnish with the coriander leaf.
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