Chilled Carrot And Orange Soup Recipes

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CARROT-ORANGE SOUP



Carrot-Orange Soup image

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

5 cups sliced and skinned carrots
1 medium onion, chopped finely
3 cups low sodium chicken broth or 3 cups low sodium vegetable broth
2 teaspoons grated fresh ginger (optional)
3/4 cup orange juice
1/2 cup whipping cream
salt and pepper

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

CARROT-ORANGE SOUP



Carrot-Orange Soup image

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

¼ cup unsalted butter
4 cups peeled and sliced carrots
3 onions, chopped
1 (1/2 inch) piece minced fresh ginger root
2 teaspoons all-purpose flour
5 cups vegetable broth
sea salt and ground white pepper to taste
2 organic oranges
6 tablespoons creme fraiche
1 tablespoon chopped pistachio nuts

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

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