|
|
3 servings
Preparation 10 min Cooking 30 min
160 calories per serving
|
Ingredients
1 tbsp | canola oil | | 15 mL |
1/2 | onions, coarsely chopped | | 100 g |
5 | carrots, coarsely chopped | | 500 g |
1/2 cup | orange juice, freshly squeezed | | 1 1/2 orange |
5 tsp | gingerroot, coarsely grated | | 22 g |
2 cups | chicken broth | | 500 mL |
1 cup | water | | 250 mL |
3 tbsp | cream 15% [optional] | | 45 mL |
1 pinch | salt [optional] | | 0.1 g |
| ground pepper to taste | | |
Method
- Prepare the vegetables: chop them coarsely.
- In a pot, sweat the onion in oil over medium heat for about 3-4 min. Add the carrots, orange juice, coarsely grated ginger, broth and water. Bring to a boil, lower the heat, cover and simmer until the carrots are tender, about 25 min.
- Purée the soup in a blender or processor, then pour it back into the pot. Stir in the cream and just warm the soup a few minutes. Adjust the seasoning then serve.
Remarks
The soup keeps up to 7 days in the refrigerator or up to 4 months in the freezer. Cream should not be added before freezing, but later when the soup is reheated.
|
|
No comments:
Post a Comment