Orange You Glad Its Thanksgiving Soup Recipes

ORANGE YOU GLAD

Steps:

• Juice the carrots, then the orange, following your juicer's specific settings for each. Combine the juices with the orange liqueur and bitters in a cocktail shaker filled with ice. Shake vigorously for 8 to 10 seconds. Strain into a tall glass filled with ice. Garnish with a maraschino cherry.

VEGETARIAN THANKSGIVING SOUP WITH CARROTS, GINGER, AND COCONUT

Steps:

• Heat olive oil in a large pot over medium heat. Add onion, salt, and pepper. Saute, stirring occasionally, until onion is soft, 8 to 10 minutes. Add carrots and smashed garlic; saute for 5 to 7 minutes.
• Stir in broth, parsley, ginger, thyme, and sage. Reduce to a simmer and cook until carrots are soft, about 30 minutes.
• Remove the sprigs of thyme with a fork or spatula. Transfer soup to a blender and blend until smooth.
• Return soup to the pot. Add coconut cream, coconut milk, pesto, and maple syrup; let simmer for 10 minutes.
• Ladle into serving bowls and add a dollop of sour cream to each bowl.

ORANGE YOU GLAD IT'S THANKSGIVING SOUP

Steps:

• Here is the boxed frozen squash that I picked up.
• Place your butter in a large skillet and heat till sizzling then add add onion, carrots and chilies cook till tender, 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 till smooth.
• Pour into a soup pot and add the frozen butternut squash puree, the chicken broth and stir to combine. Bring to a boil, then lower the heat and let simmer for 10 minutes.
• Ladle soup into bowls and garnish with fresh grated nutmeg, chopped thyme and orange zest.

ORANGE YOU GLAD I BAKED A CAKE

Steps:

• following the directions on the box for the cake mix as instructed
• bake in a 9 x 13 inch pan.
• add the other ingredients and bake at 350 degrees for 35-45 minutes.
• frost with my other recipe (orange buttercream frosting).
• chill at least one hour.
• get ready for the yum factor.

ORANGE YOU GLAD IT'S THANKSGIVING SOUP

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.