Carrot, Orange, and Ginger Soup

Name: Carrot, Orange, and Ginger Soup
Yield: Serves 4
Ingredients: 2 tablespoons finely grated orange zest; 2 tablespoons peeled and finely chopped fresh ginger; 4 cups homemade vegetable stock or your favorite canned broth; 1 pound carrots, grated (about 6 cups); Salt and freshly ground white pepper; 2 tablespoons olive oil; 1 cup chopped onions; ½ cup or so fresh orange juice; 1 teaspoon freshly grated nutmeg or cinnamon

Preparation info

Serves
4

Difficulty
Easy

Appears in

Cooking One on One

By John Ash

Published 2004

About

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.

Ingredients

2 tablespoons olive oil
1 cup chopped onions
1 pound

Soup
Gluten-free
Vegan

Method

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