Soups & Stewsbluejeanchef
Carrot Ginger Orange Soup
Carrot Ginger Orange Soup is a creamy, mellow soup that is a wonderful start to a great meal. This recipe is so easy to make and simmers for less than an hour, creating a rich and flavorful soup. Once puréed, add a little cream, brighten with some orange zest and you have a special soup to serve your guests.
👥 8 Servings⏱️ Prep & Cook: 1h⏳ Prep: 15 min🔥 Cook: 45 min👤 Anne Symes📖 bluejeanchef
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pot
- dutch oven
- oven
- blender
- food processor
- bowl
📝 Preparation Steps
1
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.
butter4 tablespoonscarrots (peeled and sliced thin)3 poundsonion (chopped)1salt1 teaspoongrated fresh ginger1 tablespoonchicken stock (or water)6 cups
2
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.
3
Add a pinch of nutmeg, ¼ cup of the heavy cream and orange zest. Season to taste with white pepper.
4
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.
chopped fresh herbs
Nutrition Facts
calories
218 kcal
fat Content
11 g
serving Size
1 serving
fiber Content
5 g
sugar Content
12 g
sodium Content
719 mg
protein Content
7 g
cholesterol Content
31 mg
carbohydrate Content
25 g
saturated Fat Content
6 g
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