Orange-Ginger Carrot Soup

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* Exported from MasterCook *

 

Orange-Ginger Carrot Soup

 

Recipe By :Georgia Downard (adapted)

Serving Size : 4 Preparation Time :0:30

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound carrots

1 medium onion

6 garlic cloves

1 2-inch piece fresh ginger

3 tablespoons vegetable oil

1 large orange

4 1/2 cups vegetable stock -- homemade or reduced-sodium canned

broth

1 bay leaf

salt and pepper -- to taste

1 bunch cilantro or fresh parsley

1/4 cup sour cream or plain yogurt

 

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 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.

 

Source:

" #CL9637: Food Rx: Cook Along "

S(Formatted by):

" KETS on 2/21/01 "

Start to Finish Time:

" 0:55 "

 

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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0