This soup is a classic and I have been making it as long as I have been cooking. The sweetness of the carrots with the spiciness of the ginger is great together. The nice refreshing zip the orange adds rounds out its flavor on your pallet. It is warm, comforting, and great with some crusty bread. It is a wonderful meal on its own, and equally great as a starter to a meal. I have changed it a bit over the years, but this way I feel it is perfect.
Carrot Ginger Orange Soup (feeds 4 - 6)
2 lbs of Carrots, peeled and chopped
2 medium Onions, chopped
3 cloves of Garlic
2 tbsp of Ginger, minced
3 tbsp of butter
Stock, Veggie or Chicken (at least a quart)
1 orange, zested and juiced
Sea Salt and Pepper to taste
Garnish - Fresh Chopped Mint or a slice of Orange
First; place a four quart pot over medium heat. Add your butter and melt. To your butter add your carrots, onions, garlic, and ginger. Mixed them together and season with a bit of the salt and pepper. Add in your zest and give your veggies a good stirring.
Next, pour the stock over the veggies just to cover. Cover it all and let it simmer together about 20 minutes. Check to be sure the veggies are all tender. Once they are tender you can remove from the heat and puree with an immersion blender until smooth.
Finally, return to a low heat and add in your orange juice. Be sure to stir and taste - season if needed. At this point if you feel it is too thick you can add in a bit of stock to thin it out to your desired consistency. Serve warm and garnished, it looks lovely and matches it great flavor.
Note: If you did not know Ginger aids your body in digestion! It is great on its own, but personally likes to eat a crystalized peace or two after a big meal. That is why a soup like this is perfect after the holidays of rich food and non-stop eating!