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
CARROT-ORANGE SOUP
A delicious, incredibly easy, elegant, and very nutritious soup. Can serve hot or cold. I make it weekly. Original recipe comes from Best Slow Cooker Recipes in Canada .
Provided by Mary McKeough
Categories Vegetable
Time 11h15m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Skin and cut into 1/4 inch rounds approximately 5 cups of carrots.
- Add to Slow Cooker.
- NOTE: a food processor can really speed the chopping in this recipe.
- Chop one onion finely and add to Cooker.
- Add broth and orange juice.
- Add optional ginger if desired- makes soup tangy.
- Heat on low for 10-11 hours or high for 4-6 hours.
- When carrots are tender, blend to a smooth consistency.
- Add whipping cream, s and stir until creamy.
- NOTE: Excellent first course or lunch with salad and roll.
Nutrition Facts : Calories 152.6, Fat 8.4, SaturatedFat 4.8, Cholesterol 27.2, Sodium 118.2, Carbohydrate 17.1, Fiber 3.4, Sugar 8.6, Protein 4.2
ORANGE-GINGER CARROT SOUP
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.
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.
CHILLED CARROT AND ORANGE SOUP
Steps:
- Cook onion in butter in a 3- to 4-quart heavy saucepan over moderately high heat, stirring, until golden, about 3 minutes. Add carrots, water, salt, pepper, and cloves and simmer, covered, until carrots are very tender, about 15 minutes.
- Purée soup in 3 batches in a blender (use caution when blending hot liquids) until very smooth, about 1 minute, transferring to a bowl. Stir in orange and lemon juices.
- Chill soup, covered, until cold, at least 2 hours.
CARROT AND ORANGE SOUP - (SILVER PALATE) RECIPE - (3/5)
Provided by Maverick19
Number Of Ingredients 7
Steps:
- 1. Melt the butter in a pot. Add the onions, cover and cook over low heat until tender and lightly colored, about 25 minutes. 2. Add carrots and stock and bring to a boil. Reduce heat, cover and simmer until carrots are very tender, about 30 minutes. 3. Pour the soup through a strainer and transfer the solids to the bowl of a food processor fitted with a steel blade. Add 1 cup of the cooking stock and process until smooth. 4. Return puree to the pot and add the orange juice and additional stock, 2 to 3 cups, until soup is of desired consistency. 5. Season to taste with salt and pepper. Add orange zest. Simmer until heated through. Serve immediately.
CARROT AND ORANGE SOUP
Make and share this Carrot and Orange Soup recipe from Food.com.
Provided by lottie_lo
Categories Low Protein
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter in large, heavy-based saucepan. Add onion and cook over a medium heat, stirring constantly, for 3 minutes. Sprinkle with a little salt, add the carrots and potato, then cover, reduce the heat and cook for 5 minutes.
- Stir the orange rind into the saucepan, then add enough boiling water to cover. Return to the boil. Cover and simmer briskly for 10 minutes. Add the orange juice.
- Remove the saucepan from the heat and leave to cool slightly, then pour into a food processor and process until smooth puree forms. Alternatively, use hand-held electric blender to puree the soup in the saucepan. Return the soup to the saucepan, adding a little more boiling water if it is too thick. Return to the boil, taste and adjust the seasoning if necessary and ladle into warmed soup bowls. Garnish with chopped parley and serve immediately.
Nutrition Facts : Calories 197.7, Fat 7.9, SaturatedFat 4.8, Cholesterol 19.6, Sodium 165.4, Carbohydrate 30.8, Fiber 6.3, Sugar 10, Protein 3.2
CARROT AND ORANGE SOUP
Make and share this Carrot and Orange Soup recipe from Food.com.
Provided by dclg227
Categories Oranges
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Melt the butter in a large pan. Add the leeks and carrots and stir well., coating the vegetables with the butter. Cover and cook for about 10 minutes, until the vegetables are beginning to soften but not colour.
- Pour in the stock and the orange rind and juice. Add the nutmeg and season to taste with salt and pepper. Bring to the boil, lower the heat, cover and simmer for about 40 minutes, or until the vegetables are tender.
- Leave to cool slightly, then purée the soup in a food processor or blender until smooth.
- Return the soup tp the pan and add 2 tbsp of the yoghurt, then taste the soup and adjust the seasoning if necessary. Reheat gently.
- Ladle the soup into warm individual bowls and put a swirl of yoghurt in the centre of each. Sprinkle the fresh sprigs of coriander over each bowl to garnish and serve immediately.
Nutrition Facts : Calories 354.6, Fat 14.8, SaturatedFat 7.6, Cholesterol 36.2, Sodium 639.2, Carbohydrate 46.9, Fiber 8.9, Sugar 14.2, Protein 11.5
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).
CARROT SOUP WITH ORANGE & TARRAGON
A pretty orange color, a delicious hint of citrus and a garden-fresh flavor make this soup a requested dish at my many celebrations. Try sprinkling individual bowls with fresh tarragon before serving. -Phyllis Schmalz, Kansas City, Kansas
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 8 servings (2 quarts).
Number Of Ingredients 10
Steps:
- In a Dutch oven, saute carrots and onion in butter for 8-10 minutes or until onion is tender. Add the broth; bring to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until carrots are very tender. Cool slightly., In a blender, process soup in batches until smooth. Return all to pan; stir in the orange juice, brandy and minced tarragon. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes to allow flavors to blend. Season with salt and pepper. Garnish with tarragon sprigs before serving.
Nutrition Facts : Calories 117 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 823mg sodium, Carbohydrate 18g carbohydrate (10g sugars, Fiber 4g fiber), Protein 4g protein.
CARROT, FENNEL, AND ORANGE SOUP
Categories Soup/Stew Citrus Dairy Vegetable Vegetarian Quick & Easy High Fiber Orange Fennel Carrot Spring Gourmet
Yield Makes about 8 cups
Number Of Ingredients 9
Steps:
- In a 3-quart heavy saucepan cook fennel bulb in butter over moderate heat, stirring, until softened and beginning to turn golden. Add carrots and garlic and cook, stirring, 1 minute. Add water and salt and simmer, covered, 20 minutes, or until carrots are very tender.
- In a blender purée mixture in batches with orange juice, sour cream, and salt and pepper to taste until smooth, transferring to another heavy saucepan. Heat soup, stirring, just until heated through (do not let boil).
- Serve soup garnished with chervil leaves or fennel fronds.
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CARROT AND ORANGE SOUP RECIPE | DELICIOUS. MAGAZINE
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5/5 (3)Category Welsh RecipesCuisine British RecipesTotal Time 1 hr 20 mins
- Peel the onion, then cut in half. Put the 2 halves, cut side down, on a chopping board and cut each into thin strips. Peel the carrots and cut the ends off. Cut each carrot in half widthways, then lengthways. Put them on the chopping board with the flat sides down, and cut into small pieces.
- Put the butter and oil in a saucepan over a low heat, add the sliced onion and cook for 10 minutes. Check and stir the onion regularly. Using a cheese grater, grate the zest off the orange into a small bowl. Add the zest and the carrots to the pan with the onion. Put the lid on and cook for 10 more minutes, stirring occasionally.
- Add the stock or water and bring up to a simmer, then put the lid back on the pan and leave to simmer gently. After 45 minutes, test that the carrots are really soft by poking them with a knife or skewer. Turn off the heat. Carefully ladle the soup into a food processor – it will be very hot, so ask an adult to help with this. Whizz the soup until it is smooth. Cut the orange in half, squeeze the juice from one half and add to the soup.
- Return the soup to the pan, heat it gently and taste it (careful, it’s hot!) You might like to add a pinch of black pepper or a little chopped fresh coriander, until it tastes just right.
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