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.

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.