Carrot, Ginger and Orange Soup

Helmut and Paul made this Carrot, Ginger and Orange Soup in the South Arm Cooking Club for Seniors for take home purpose.

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This Carrot, Ginger and Orange Soup freezes beautifully. So, make a big batch and freezes them in single portion container for later meals when you are too busy to cook or on the run.

Ingredients

  • 1 tablespoon vegetable oil
  • 1/2 onion, chopped
  • 1 clove garlic, minced
  • 3 medium carrots, peeled and thinly sliced or chopped with a food processor
  • 1 1/2 teaspoons minced fresh ginger
  • 1 1/2 cups chicken or vegetable stock
  • 1/2 cup orange juice
  • salt and pepper to taste
  • 1 tablespoon chopped parsley, optional

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Source: adapted from Many Hands

Prep time: 20 minutes;  Cook time: 40 minutes;  Serves 4

Instructions

Carrot-Ginger-Orange-Soup-1-300x200In a large pot, heat oil over medium heat. Add onion and garlic. Cook, stirring until onion is soft and turning golden, between 5 to 10 minutes.
Carrot-Ginger-Orange-Soup-2-300x200Add carrots, ginger, and stock. Bring to a boil, then reduce heat to a simmer. Cook, partially covered, until carrots are completely soft, about 30 minutes.
Carrot-Ginger-Orange-Soup-3-300x200Puree in a blender, or a stick blander, or mash with a potato masher. Add orange juice and season to taste. Garnish with parsley if you like.

Helmut and Paul, thank you for making this refreshing soup.

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