Advertisement
4
Easy
By John Ash
Published 2004
This brightly colored soup is delicious either hot or chilled. And if you’re not a vegetarian, it’s delicious made with chicken stock too. I’m suggesting white pepper for aesthetic reasons only; as always, use what you have on hand.
Heat the Olive oil in a deep saucepan or pot and add the onions, carrots, ginger, and orange zest. Sauté until the onions are translucent. Add the stock and bring to a boil. Reduce the heat and simmer covered until the vegetables are tender, about 8 minutes.
Transfer the mixture to a blender or food processor or use an immersion blender, and puree the mixture until very smooth. Return t