Orange Carrot Soup Recipes

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ORANGE-GINGER CARROT SOUP



Orange-Ginger Carrot Soup image

Provided by Food Network

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 11

1 pound carrots
1 medium onion
6 garlic cloves
1 (2-inch) piece fresh ginger
3 tablespoons vegetable oil
1 large orange
4 1/2 cups chicken stock, homemade or reduced-sodium canned broth
1 bay leaf
Salt and pepper, to taste
1 bunch cilantro or fresh parsley
1/4 cup sour cream or plain yogurt

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.

CHILLED CARROT AND ORANGE SOUP



Chilled Carrot and Orange Soup image

Categories     Soup/Stew     Blender     Citrus     Vegetable     Freeze/Chill     Orange     Carrot     Summer     Chill     Clove     Gourmet

Yield Makes about 6 cups

Number Of Ingredients 10

1 medium onion, finely chopped
3 tablespoons unsalted butter
1 1/2 lb carrots, sliced 1/8 inch thick (4 cups)
4 cups water
1/8 teaspoon salt
1/4 teaspoon black pepper
large pinch of ground cloves
1 cup fresh orange juice
2 teaspoons fresh lemon juice
Garnish: fresh mint leaves

Steps:

  • Cook onion in butter in a 3- to 4-quart heavy saucepan over moderately high heat, stirring, until golden, about 3 minutes. Add carrots, water, salt, pepper, and cloves and simmer, covered, until carrots are very tender, about 15 minutes.
  • Purée soup in 3 batches in a blender (use caution when blending hot liquids) until very smooth, about 1 minute, transferring to a bowl. Stir in orange and lemon juices.
  • Chill soup, covered, until cold, at least 2 hours.

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