Very important information – when cooking carrot soup choose stock or broth that is light in flavor, if not you will end up like me – carrot soup with tomato aftertaste… not good. Also, be careful who’s around you, if you don’t want to hear comments like “orange juice, really? Maybe you misread something” or “are you sure this will be good?” I thought it will never end.
But problems aside, this soup is creamy and delicate, a little bit sweet. Enjoy the soup and please admire my new bowl!
This recipe was adapted from Joy of Cooking.
- 1/4 cup water
- 1 tablespoon butter
- 1 medium onion
- 1 tablespoon minced peeled ginger
- 4 cups poultry stock OR other light stock or broth
- 1 cup orange juice
- 1 1/2 pound carrots
- 1/4 – 1/2 cup hal-and-half
- 1/2 – 1 teaspoon salt
- 1/8 teaspoon black pepper
- chopped parsley for decoration
- Chop the onion.
- Clean and slice the carrots.
- Bring water to boil, and then reduce heat to medium.
- Add onion and minced ginger.
- Cook until tender, ~10 minutes.
- Add stock, orange juice and sliced carrots.
- Bring to boil, reduce the heat to medium and cook for ~20 minutes, until carrots are tender.
- Using food processor OR immersion blender, process the soup until desired consistency.
- Add half-and-half and stir well.
- Add salt and pepper, stir again.
- Heat through, do not boil.
- Serve soup and decorate with chopped parsley.
Yield: ~6 cups
Nutritional Info: Cal 114, Prot 3g, Carb 18g, Fat 4g, Fiber 3.5g