Gingery Carrot And Orange Soup Add A Touch Of Spice To Your Da Recipes

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

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.

GINGERY CARROT, AND ORANGE SOUP (ADD A TOUCH OF SPICE TO YOUR DA

Steps:

• Roughly chop the onions.
• Scrub and roughly chop carrots, celery and potatoes.
• Saute onions and celery in oil in the bottom of a large saucepan.
• After a few minutes add carrots, and continue to sauté until onions are beginning to go pearly.
• Stir occasionally to avoid burning.
• Stir in the potatoes, then add enough water to cover the vegetables by a couple of inches.
• Bring to the boil, then reduce heat and simmer until the vegetables are tender.
• Add the orange juice, zest (if using) and grated ginger.
• Blend the soup.
• Add more stock/hot water/orange juice to achieve desired thickness.
• Season with salt, freshly ground black pepper, bouillon powder, and a little butter.