Orange and Ginger Carrot Soup
Easy recipe for a cream, flavorful carrot soup
Ingredients
- 3 tbsp butter
- 1 medium onion
- 1 lb carrots
- zest of a medium orange
- 1 tsp freshly grated ginger
- 2 cups vegetable stock
- 1/4 cup heavy cream
Instructions
- Prepare the ingredients before beginning the cooking.
- Peel and wash the carrots, chopping off and discarding the top and bottom.
- Slice the carrots into thin rounds.
- Finely chop the onion.
- Zest a medium orange.
- Grate 1 tsp of fresh ginger. If you don't have a means to grate it, you can very finely mince 1 tsp instead.
- Melt the 3 tbsp of butter in a Dutch oven.
- Add the carrot slices and the onion and cook over medium high heat until it the veggies begin to get soft, about 5 minutes. Do not brown the vegetables.
- Once the veggies are soft, add 2 cups of vegetable stock, the orange zest, and the ginger. Stir.
- Cook until the veggies are very soft and easily pierced with a fork. This took me about 20 minutes.
- Carefully put the soup into the bowl of a food processor and blend until puréed. If you don't have a food processor, you can use an immersion blender or a regular blender.
- Add 1/4 cup of heavy cream. Mix until smooth. We like this soup to be rather thick, but if you would prefer it to be thinner, feel free to add a bit more cream.