Wednesday, January 28, 2009

Carrot Orange Ginger Soup

This is a very good winter soup, but can also be served cold in the summer. The first time I made it was hot in the summer during ST Mary's Fest, so it just goes to show...

Cook over low heat (in water or butter) ‘til lightly tender
2 c finely chopped yellow onions
12 large carrots, peeled and chopped
4 c chicken stock
Bring to a boil, reduce heat, cover, simmer ‘til carrots are very tender (30 min)
Pour soup through strainer and transfer solids to food processor
Add 1 c of the stock and puree till smooth
Return to the pot and add
1 c fresh orange juice
Lots of grated ginger]

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