Carrot Soup

Ok. There's a story here. We were babysitting a girl in my ward once on a cool fall day. She was helping me pick the last of the carrots from my garden and she asked me if I could make her some carrot soup. I thought, "carrot SOUP?!?". But, I hopped online and looked up some recipes. This is what I found, and modified. It was yummy!

Carrot Soup with Orange and Ginger

3 Tbs. olive oil
2 leeks, including tender green portions, thinly sliced (I used an onion, as I didn't have leeks handy, but I think leeks would be awesome!)
6 carrots, about 1 lb. total, peeled and thinly sliced
1 red potato, about 1/2 lb., peeled and coarsely diced
1 1/2 tsp. peeled and minced or grated fresh ginger (I omitted the ginger, because I didn't have any, but you can throw it in if you like)
5 cups chicken or vegetable stock
1/2 cup fresh orange juice
2 tsp. grated orange zest
Salt and freshly ground pepper, to taste

In a large saucepan over medium heat, warm the olive oil. Add the leeks and sauté until just slightly softened, about 3 minutes. Add the carrots, potato and ginger and sauté until the vegetables are just softened, about 5 minutes more.

Add the stock, cover partially and simmer until the vegetables are completely softened, about 20 minutes. Remove from the heat.

In a blender or food processor, puree the soup in batches, leaving some texture, and return the soup to the pan. Alternatively, process with a stick blender in the pan until the desired consistency is reached. Set the pan over medium heat and stir in the orange juice and zest. Season with salt and white pepper.

Ladle the soup into warmed bowls. Serves 4 to 6.


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