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Tuesday, 13 October 2015

Carrot Soup


We make sure to pack the kids' lunches with a healthy snack, which is usually carrots. But at the end of the week we end up with a lot of leftover carrots. And being the resourceful type we felt compelled to use them up instead of composting them.

So here's a healthy soup made with carrots and ginger. We personally like it blended ultra-smooth. Might we suggest adding a little hot sauce?


Carrot Soup

Ingredients

  • 1 lb 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
  • 1 bay leaf
  • Salt and pepper
  • 1 bunch cilantro or fresh parsley
  • 1/4 cup sour cream or plain yogurt
Directions


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.