Gingered Carrot Orange Soup Recipes

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.

Steps:

• 1. Sauté carrots, onions and ginger in butter spread until soft.
• 2. Add 2 cups (480 ml) of broth. Simmer until tender.
• 3. Place oranges, orange peel, and cooked vegetable mixture into the Vitamix container and secure lid.
• 4. Select Variable 1.
• 5. Turn machine on and slowly increase speed to Variable 10, then to High.
• 6. Blend for 30-45 seconds until smooth. Adjust consistency with remaining 2 cups (480 ml) of broth.
• 7. Season to taste with salt and pepper. Serve hot or cold. Garnish with light sour cream and chopped cilantro.

Steps:

• Wash the carrots and cut it up into chunks. (If you are using non-organic carrots, peel them.) Chunk up the onion and potatoes also.
• Put the vegetables, stock cubes, parsley and bay leaf into a pot and add enough water to cover. Bring to a boil, then lower the heat and simmer until all the vegetables are very tender, about 40 minutes.
• Peel and grate the ginger. Add it and the cardamon to the soup.
• Purée the soup with a stick blender or in batches in your mixer or food processor. (If you use a food processor, you may need to pass it through a sieve to make it smooth.).
• Return to the heat and stir in the orange juice. Season to taste. Swirl in the cream just before serving.

Steps:

• Spray 4- to 5-quart slow cooker with cooking spray. In cooker, mix carrots, onions, broth and salt.
• Cover; cook on Low heat setting 8 to 10 hours.
• Pour 4 cups of the soup mixture to blender; add half each of the whipping cream, orange juice, brown sugar, gingerroot and pepper. Cover and blend until smooth; return to cooker. Blend remaining soup mixture with remaining half of ingredients; return to cooker.
• Increase heat setting to High. Cover; cook 15 to 20 minutes longer or until hot. Garnish individual servings with an orange quarter and parsley.

Steps:

• Combine all ingredients except lemon juice and garnish in a saucepan no more than 6 inches across. Bring mixture to a boil, stirring to coat, then adjust heat so mixture simmers. Cover.
• Cook, more or less undisturbed, until carrots are tender and liquid is almost gone, 10 to 20 minutes. Uncover and boil off remaining liquid, then add lemon juice. Taste and adjust seasoning if necessary. Serve hot or within an hour or two, garnished with herbs, if you like.

Steps:

• Heat oil in heavy large saucepan over medium-high heat. Add onion and 1/4 cup minced ginger and sauté until onion is translucent, about 5 minutes. Add 3 cups chicken stock and 4 cups sliced carrots. Cover and simmer until carrots are tender, about 30 minutes.
• Working in batches, puree mixture in blender or processor. Return soup to saucepan. Mix in orange juice, then half and half. Cook over low heat 5 minutes. Mix in ground cinnamon. Season soup to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before continuing, thinning with more stock if necessary.) Ladle soup into bowls. Top soup with carrot and ginger strips, if desired, and serve.