Carrot, Orange and Ginger Soup
This vibrant carrot, orange, and ginger soup combines sweet, zesty, and spicy flavors for a comforting, healthy dish. Easy to prepare and delicious!
Ingredients
- 2 tablespoons olive oil
- 2½ pounds carrots, peeled and chopped into 1-inch pieces
- 1-inch piece of ginger, peeled and diced
- Zest and juice of 2 oranges
- Salt and pepper
- 4 cups vegetable stock, fresh preferred
- 1 tablespoon butter
- 2 tablespoons cilantro, chopped
Instructions
- Pour some olive oil into a large saucepan placed over medium heat. Place the carrots, ginger, orange zest and toss to coat the vegetables well. Sprinkle with a little salt and pepper. Cook for 15 minutes, stirring frequently.
- Pour all of the vegetable stock into the saucepan and continue cooking the carrots for another 30 minutes or until tender. Stir in the orange juice and cook for a few minutes more.
- Carefully purée the carrots and stock in batches in a food processor (you get the smoothest soup using this method) but you can also use an immersion blender. If you are using the latter, leave the soup in the saucepan.
- Pour the puréed soup back into the saucepan if you puréed it in the food processor. Just before serving stir the butter into the soup, check the seasoning, adding a little more salt and pepper if needed. Sprinkle the cilantro on top of each bowl.
Notes
A vegetable stock made with red onions, a couple of carrots and a leek makes a wonderful base for this soup.
Nutrition
Calories: 123kcal | Carbohydrates: 19g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 4mg | Sodium: 579mg | Potassium: 514mg | Fiber: 5g | Sugar: 11g | Vitamin A: 24055IU | Vitamin C: 26mg | Calcium: 60mg | Iron: 0.5mg