CARROT-ORANGE SOUP
I like to make this soup as a starter when I have guests. It can easily be made in advance, but only add creme fraiche, orange juice, and orange zest right before serving.
Provided by Irmela
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Carrot Soup Recipes
Time 50m
Yield 6
Number Of Ingredients 10
Steps:
- Melt butter in a large pot over medium heat and cook carrots, onions, and ginger until softened, about 5 minutes. Dust with flour and cook and stir for 2 minutes. Add broth, cover, and simmer until carrots are soft, 15 to 20 minutes. Season with sea salt and white pepper.
- Puree carrot soup with an immersion blender until smooth.
- Zest 1 orange until you get about 1 teaspoon zest. Juice both oranges.
- Stir orange juice and creme fraiche into the soup and heat over medium-low heat, but do not boil. Stir in orange zest and season with salt and pepper. Sprinkle with pistachios.
Nutrition Facts : Calories 241.2 calories, Carbohydrate 26 g, Cholesterol 40.7 mg, Fat 14.6 g, Fiber 5.7 g, Protein 4 g, SaturatedFat 8.6 g, Sodium 514.6 mg, Sugar 13.1 g
CARROT-ORANGE SOUP
A delicious, incredibly easy, elegant, and very nutritious soup. Can serve hot or cold. I make it weekly. Original recipe comes from Best Slow Cooker Recipes in Canada .
Provided by Mary McKeough
Categories Vegetable
Time 11h15m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Skin and cut into 1/4 inch rounds approximately 5 cups of carrots.
- Add to Slow Cooker.
- NOTE: a food processor can really speed the chopping in this recipe.
- Chop one onion finely and add to Cooker.
- Add broth and orange juice.
- Add optional ginger if desired- makes soup tangy.
- Heat on low for 10-11 hours or high for 4-6 hours.
- When carrots are tender, blend to a smooth consistency.
- Add whipping cream, s and stir until creamy.
- NOTE: Excellent first course or lunch with salad and roll.
Nutrition Facts : Calories 152.6, Fat 8.4, SaturatedFat 4.8, Cholesterol 27.2, Sodium 118.2, Carbohydrate 17.1, Fiber 3.4, Sugar 8.6, Protein 4.2
ORANGE-SCENTED CARROT SOUP
Provided by Melissa d'Arabian : Food Network
Categories appetizer
Time 45m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a medium saucepan, heat the olive oil over medium heat. Add the carrots and the onion and sweat until the mixture starts to soften, about 5 minutes. Add the garlic, orange zest and oregano and cook until fragrant, another 1 to 2 minutes. Raise the heat and deglaze the pan with white wine. Add the stock and water. Bring to a boil and reduce to a simmer. Cook until the carrots are tender, about 8 to 10 minutes. Cool the mixture for about 5 minutes before processing.
- Process the soup in a food processor or blender until smooth. Season with salt and pepper, to taste. Pour into serving bowls and swirl in a heaping teaspoon of sour cream before serving.
CREAMY CARROT & ORANGE SOUP
Make and share this Creamy Carrot & Orange Soup recipe from Food.com.
Provided by Bergy
Categories Chicken
Time 40m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Brown the onion in the butter until soft.
- Put onions carrots and chicken stock in a sauce pan.
- Add Orange juice, heat to meld the flavors.
- Puree in a food processor until very smooth season with salt& pepper and Return to saucepan and blend in the nutmeg.
- Bring to a boil stirring during cooking time.
- To serve top and swirl in two tbsp of cream (or yogurt).
ORANGE-GINGER CARROT SOUP
Steps:
- Peel and thinly slice the carrots. Finely chop the onion. Peel and chop the garlic cloves. In a large saucepan, heat oil over medium heat. Add carrots, onion, garlic, and ginger and cook, stirring occasionally, until onion is golden, 6 to 8 minutes. Meanwhile grate the orange to yield 2 teaspoon grated zest. Juice orange to yield 1/2 cup orange juice.
- Add chicken stock, orange zest, and bay leaf to cooking vegetables. Bring to a boil. Reduce heat to medium-low, cover and cook, stirring occasionally, until carrots are tender about 20 minutes.
- In a food processor or blender, puree soup in batches until smooth; return to saucepan. Stir in orange juice and season with salt and pepper to taste. Cook over medium heat, stirring occasionally, until heated through, 2 to 3 minutes. Mince cilantro or parsley to yield 2 tablespoons. Garnish each soup bowl with a dollop of sour cream or yogurt and sprinkling of cilantro and serve.
CARROT SOUP WITH ORANGE AND TARRAGON
Categories Soup/Stew Blender Citrus Herb Vegetable Appetizer Low Fat Quick & Easy Mother's Day Orange Carrot Healthy Tarragon Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Melt butter in heavy large pot over medium heat. Add carrots and onion; sauté until onion is soft, about 8 minutes. Add broth; cover and bring to boil. Reduce heat, uncover, and simmer until carrots are tender, about 10 minutes.
- Working in batches, puree soup in blender until very smooth. Return soup to pot. Stir in orange juice, brandy, and chopped tarragon. Simmer 5 minutes for flavors to blend. Season to taste with salt and pepper. Garnish soup with tarragon sprigs and serve.
CARROT AND ORANGE SOUP
A flavoursome twist of a classic soup.
Provided by Ben Halsey
Time 1h10m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Heat the oil and gently sauté the onions, until soft and golden. Add the carrots and fry for a further 1-2 minutes.
- Combine the stock, orange juice, ground coriander, cinnamon. Stir in the wet ingredients and cover. Simmer for 40-50 minutes or until the carrots are tender.
- Liquidize the ingredients to your desired consistency. Season to taste and garnish with the coriander leaf.
CHILLED CARROT AND ORANGE SOUP
Steps:
- Cook onion in butter in a 3- to 4-quart heavy saucepan over moderately high heat, stirring, until golden, about 3 minutes. Add carrots, water, salt, pepper, and cloves and simmer, covered, until carrots are very tender, about 15 minutes.
- Purée soup in 3 batches in a blender (use caution when blending hot liquids) until very smooth, about 1 minute, transferring to a bowl. Stir in orange and lemon juices.
- Chill soup, covered, until cold, at least 2 hours.
CARROT, LENTIL & ORANGE SOUP
Deliciously spicy - warm up with this fab veggie soup.
Provided by Good Food team
Categories Dinner, Lunch, Snack, Soup
Time 50m
Number Of Ingredients 10
Steps:
- Crush the seeds in a pestle and mortar, then dry-fry for 2 mins in a large pan until lightly browned. Add the onion, carrots, lentils, orange juice, stock and seasoning, then bring to the boil. Cover and simmer for 30 mins until the lentils are soft.
- Transfer to a food processor in batches and process until smooth. Return to the pan, then gently reheat, stirring occasionally. Adjust seasoning to taste. Ladle into individual serving bowls, swirl the yogurt over and sprinkle with the chopped coriander leaves and paprika. Serve immediately.
Nutrition Facts : Calories 92 calories, Fat 1 grams fat, Carbohydrate 17 grams carbohydrates, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.56 milligram of sodium
CARROT AND ORANGE SOUP - (SILVER PALATE) RECIPE - (3/5)
Provided by Maverick19
Number Of Ingredients 7
Steps:
- 1. Melt the butter in a pot. Add the onions, cover and cook over low heat until tender and lightly colored, about 25 minutes. 2. Add carrots and stock and bring to a boil. Reduce heat, cover and simmer until carrots are very tender, about 30 minutes. 3. Pour the soup through a strainer and transfer the solids to the bowl of a food processor fitted with a steel blade. Add 1 cup of the cooking stock and process until smooth. 4. Return puree to the pot and add the orange juice and additional stock, 2 to 3 cups, until soup is of desired consistency. 5. Season to taste with salt and pepper. Add orange zest. Simmer until heated through. Serve immediately.
CARROT SOUP WITH ORANGE & TARRAGON
A pretty orange color, a delicious hint of citrus and a garden-fresh flavor make this soup a requested dish at my many celebrations. Try sprinkling individual bowls with fresh tarragon before serving. -Phyllis Schmalz, Kansas City, Kansas
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 8 servings (2 quarts).
Number Of Ingredients 10
Steps:
- In a Dutch oven, saute carrots and onion in butter for 8-10 minutes or until onion is tender. Add the broth; bring to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until carrots are very tender. Cool slightly., In a blender, process soup in batches until smooth. Return all to pan; stir in the orange juice, brandy and minced tarragon. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes to allow flavors to blend. Season with salt and pepper. Garnish with tarragon sprigs before serving.
Nutrition Facts : Calories 117 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 823mg sodium, Carbohydrate 18g carbohydrate (10g sugars, Fiber 4g fiber), Protein 4g protein.
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