This thick and filling soup is both pleasing to the eye and to the palate. If you aren’t a big fan of ginger, reduce the amount slightly. Because the soup is pureed at the end, there is no need to chop the onions and carrots very small, which means this soup comes together in minutes.
Carrot, Orange and Ginger Soup
Servings
6 Servings
Ingredients
- 2 to 3 tablespoons olive oil
- 2 large onions peeled and diced
- ½ to ¾ inch fresh ginger peeled and diced
- 1½ to 2 tablespoons salt
- ½ to 1½ teaspoons black pepper
- 4 large carrots peeled and sliced
- 6 orange segments just the fruit, not the membranes
- Juice of ½ an orange
Instructions
- In a large saucepan over medium heat, sauté onions in oil until translucent, about 5 minutes. Add ginger, salt, pepper, and carrot slices. Sauté until carrots are slightly soft. Add orange pulp, 5 cups water, and orange juice. Bring to a boil, then reduce and simmer until vegetables are tender, about 30 to 45 minutes, adding more water as needed to keep vegetables covered. Puree soup with an immersion blender adding more water to reach desired consistency. Serve warm.
Can this be made a day or 2 ahead of the meal and reheated before serving?
Thanks.
The recipe seems to call for a lot of salt. Is this amount correct?
I wonder how this would be using vegetable stock instead of water?
Lover ginger! Hope to make this very soon because it seems to be delicious!
My husband has Type 1 diabetest herefore everything I cook has to fit into the diatetic diet. it is imperative for you to count fruits & carbohydrates. We have our own system which has worked for 34 years.
This sounds so sweet and savory at the same time; great combo: carrots and ginger plus orange.
I love your recipes. I would love to if you add some diabetic recepies aswell as I am a diabetic