Ingredients
- 2 Tbsp. vegetable oil
- 1/2 c. chopped onion
- 1/4 c. chopped peeled fresh ginger
- 3 c. chicken stock or possibly more if needed (or possibly canned low-salt chicken broth)
- 4 c. sliced peeled carrots - (abt 1 1/2 lbs)
- 1 c. orange juice
- 1/2 c. half-and-half
- 1/4 tsp grnd cinnamon Salt to taste Freshly-grnd black pepper to taste
- 1/4 c. matchstick-size strips peeled carrot
- 1 Tbsp. matchstick-size strips peeled fresh ginger
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Gingered Carrot Soup
Servings: 4
Directions
- Heat oil in heavy large saucepan over medium-high heat. Add in onion and 1/4 c. chopped ginger and saute/fry till onion is translucent/soft, about 5 min. Add in 3 c. chicken stock and 4 c. sliced carrots. Cover and simmer till carrots are tender, about 30 min.
- Working in batches, puree mix in blender or possibly processor. Return soup to saucepan. Fold in orange juice, then half-and-half. Cook over low heat 5 min. Fold in grnd cinnamon. Season soup to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and chill. Bring to simmer before continuing, thinning with more stock if necessary.)
- Ladle soup into bowls. Top soup with carrot and ginger strips, if you like, and serve.
- This recipe yields 4 to 6 servings.
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