Description
Light and refreshing, this bright orange soup is bursting with beta-carotene and flavour. It can be served hot or cold, making it an ideal dish year round.
Scale
Ingredients
- 1 tbsp unsalted butter
- 1 tbsp olive oil or safflower oil
- 1 large sweet onion, chopped
- 4 cups peeled and chopped carrots
- 2 tsp grated ginger
- 2 cups low-sodium chicken or vegetable stock
- 2 cups water
- 1 cup orange juice
- sea salt and freshly ground pepper
- 1/2 cup low-fat yogurt or sour cream, or more to taste (optional)
- 2 tbsp chopped fresh chives, or flat-leaf parsley (I used cilantro and it was wonderful)
Instructions
- In a large saucepan, melt butter with oil over medium heat. Add onion and carrots and saute for 4 minutes. Stir in ginger and cook for 2 minutes longer.
- Add stock, water and orange juice and bring to a boil. Reduce heat, cover and simmer for 20 minutes or until carrots are tender. Remove from heat and let cool slightly.
- Puree soup in the saucepan using an immersion blender, or transfer soup in batches to a blender or food processor and blend until smooth, then return soup to the saucepan. Season with salt and pepper to taste and simmer until heated. Serve garnished with a dollop of yogurt or sour cream (if using) , and sprinkle with chives or parsley (or cilantro!)
Notes
Tip: Using a sweet onion gives this soup a wonderful flavour, but if you don’t have one, the soup will still be delicious if you substitute a regular cooking onion.
Excerpt printed with permission. From For the Love of Soup by Jeanelle Mitchell. Published by Whitecap Books © 2010.