Thursday, September 29, 2011

Carrot Ginger Orange Soup

This is pulled from my personal recipe box, posted at the request of @SusanEsparza.

Carrot Ginger Orange Soup

small amount of olive oil
2 shallots, minced (use 2 small mild onions if you can't find shallots)
1 Tablespoon freshly grated ginger
grated rind of one large orange
6 cups chicken stock
12 large carrots, peeled and chopped into uniform chunks
juice of one large orange
sour cream for garnish (optional)

In a soup pot, heat oil over high heat. When warm, sautee shallots till opaque -- 3 to 4 minutes. Add ginger and orange rind, stirring until fragrant -- shouldnt' take long, no more than one minue. Add stock and carrots. Bring to a boil, reduce heat to high simmer/low boil. Cook until carrots are extremely tender -- 30-45 minutes longer; you should be able to mush a carrot chunk against the side of the pot with a wooden spoon. Cool on the stove for half an hour. Stir in fresh orange juice. Puree in batches in a blender or food processor (remember: if its still hot, you'll be dealing with the little hatch in your blender top!). Store in fridge. Reheat on stove top before serving. Garnish with sour cream if you want. Haven't tried it, but I think a swirl of pesto through it would be delicious, too.
This is tasty all the time, but is particularly lovely on a rainy night, when you want to feel warm.

You can use vegetable stock if you are anti-fowl.

1 comment:

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