Orange Scented 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.

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

ORANGE-SCENTED WINTER SQUASH AND CARROT SOUP



Orange-Scented Winter Squash and Carrot Soup image

I was looking around for new approaches to winter squash and found a wonderful looking recipe in "Plenty More," the latest collection from Yotam Ottolenghi, for roasted butternut squash with buckwheat polenta. The squash was seasoned with allspice, cardamom, and orange peel, among other things, and I was inspired to try these seasonings in a soup. I tied the spices, herbs and orange peel into a cheesecloth bag and simmered them in the soup to great effect. The essence of orange is especially appealing.

Provided by Martha Rose Shulman

Categories     dinner, lunch, appetizer, main course

Time 1h15m

Yield Serves 4 to 6

Number Of Ingredients 18

6 allspice berries
4 green cardamom pods, lightly crushed
2 bay leaves
2 thyme sprigs
10 peppercorns
Strips of zest from 1 orange
2 tablespoons extra virgin olive oil
1 medium onion, chopped
1/2 pound carrots, diced
2 pounds peeled winter squash, such as butternut or kabocha
2 garlic cloves, minced
6 cups water, chicken stock or vegetable stock
1 medium potato (about 5 ounces)
Salt and freshly ground pepper
1/2 cup fresh orange juice or additional stock or water
Cayenne to taste
1/4 cup cooked black quinoa
1 tablespoon toasted pistachio oil

Steps:

  • Cut a square piece of cheesecloth to make a bag for spices, herbs and orange peel. Place allspice berries, cardamom cloves, bay leaves, thyme sprigs and strips of orange zest on cheesecloth. Fold two ends over, then roll up the cheesecloth like a burrito and tie tightly with kitchen string.
  • Heat olive oil over medium heat in a large, heavy soup pot or Dutch oven and add onion and carrots. Cook, stirring, until tender, about 5 minutes. Add winter squash and garlic and cook, stirring, until the mixture smells fragrant, about 1 minute. Add water or stock, potato, spice bag, and salt to taste and bring to a boil. Reduce heat, cover and simmer 45 minutes to 1 hour, until squash is very tender. Remove spice bag but first press it against side of the pot to extract liquid.
  • Using a hand blender, or in batches in a regular blender, purée the soup. If using a regular blender cover the top of the jar with a towel pulled down tight, rather than airtight with the lid. Return to pot and whisk in the orange juice (or additional stock or water). Taste, adjust seasonings, and heat through.
  • Toss quinoa with 1 teaspoon of the pistachio oil. Ladle the soup into bowls and top with some of the quinoa. Drizzle a little more oil over each bowl and serve.

Nutrition Facts : @context http, Calories 197, UnsaturatedFat 6 grams, Carbohydrate 32 grams, Fat 8 grams, Fiber 6 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 1191 milligrams, Sugar 7 grams, TransFat 0 grams

GINGERED CARROT ORANGE SOUP



Gingered Carrot Orange Soup image

Provided by Food Network

Time 21m

Yield 5 c (1.2 l)

Number Of Ingredients 8

1 pound (454 g) carrots, chopped
2 medium onions, peeled, sliced
1½ teaspoons Ginger Paste or a 1-inch-(2.5 cm) cube of fresh ginger
2 tablespoons (30 g) reduced fat butter spread
4 cups (960 ml) vegetable or chicken broth
3 oranges, peeled, halved
¼ inch (0.6 cm) piece orange peel
Salt and pepper, to taste

Steps:

  • 1. Sauté carrots, onions and ginger in butter spread until soft.
  • 2. Add 2 cups (480 ml) of broth. Simmer until tender.
  • 3. Place oranges, orange peel, and cooked vegetable mixture into the Vitamix container and secure lid.
  • 4. Select Variable 1.
  • 5. Turn machine on and slowly increase speed to Variable 10, then to High.
  • 6. Blend for 30-45 seconds until smooth. Adjust consistency with remaining 2 cups (480 ml) of broth.
  • 7. Season to taste with salt and pepper. Serve hot or cold. Garnish with light sour cream and chopped cilantro.

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