Here is a really wonderful and easy (especially if you have an immersion blender) soup.
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I was sorry I didn’t garnish it to make it prettier for the photo but there it is. Bright color and bright flavors. Here’s the recipe:
One large onion – diced
Three cloves garlic minced or crushed
Three inch piece of ginger root – finely diced(you can use more or less depending on preference)
Eight large carrots (diced)
4 cups of chicken or vegetable broth
One and a half cups of orange juice
Saute onions, garlic and ginger in olive oil on low heat to soften and start to carmelize for only 10 minutes. Put in carrots and saute for 5 minutes to bring out the sugars. Add enough broth to cover the carrots and simmer till carrots are tender.
Remove from heat, place a small amount of broth and all of the carrots into blender and puree until smooth. Pour back into pot, add orange juice and rest of broth (or water) until you get the thickness consistency you desire.
Of all the soups we’ve made so far, Ken says this one is his favorite!
Thanks, Debrah.

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