Gingery Carrot And Orange Soup Add A Touch Of Spice To Your Da Recipes
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.
GINGER CARROT SOUP
Puree this creamy recipe for Ginger Carrot Soup from Food Network with cream and freshly grated ginger.
Provided by Food Network
Time 1h35m
Yield 8 servings
Number Of Ingredients 9
Steps:
- In a 6-quart pan, over medium high heat, add butter and onions and cook, stirring often, until onions are limp. Add broth, carrots, and ginger. Cover and bring to a boil. Reduce heat and simmer until carrots are tender when pierced.
- Remove from heat and transfer to a blender. Don't fill the blender more than half way, do it in batches if you have to. Cover the blender and then hold a kitchen towel over the top of the blender*. Be careful when blending hot liquids as the mixture can spurt out of the blender. Pulse the blender to start it and then puree until smooth. Return to the pan and add cream, stir over high heat until hot. For a smoother flavor bring soup to a boil, add salt and pepper, to taste.
- Ladle into bowls and garnish with dollop sour cream and parsley sprigs.
PUMPKIN AND ORANGE SOUP
Make and share this Pumpkin and Orange Soup recipe from Food.com.
Provided by Doreen Randal
Categories Free Of...
Yield 1 batch
Number Of Ingredients 9
Steps:
- Saute onion g ently in butter in a large saucepan until transparent. Add chunks of pumpkin, stock, juice, zest and sugar.
- Simmer 20-25 minutes until cooked.
- Puree in a food processor or blender or push through a sieve. Return to saucepan, add sliced orange and reheat gently for 10 minutes.
- Freezes well
Nutrition Facts : Calories 1121.5, Fat 36.3, SaturatedFat 17.2, Cholesterol 89.4, Sodium 1873.7, Carbohydrate 168.2, Fiber 9.6, Sugar 81.2, Protein 44.1
PARSNIP AND ORANGE SOUP
Make and share this Parsnip and Orange Soup recipe from Food.com.
Provided by katew
Categories Oranges
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Peel parsnips, de-string celery.
- Chop onion, parsnips and celery roughly.
- Quarter the oranges, discard pips.
- Melt butter in large pot, add all vegetables.
- Cook 5 minutes, add oranges and stock.
- Season to taste.
- Bring to the boil, simmer 45 minutes.
- Remove orange pieces, squeezing out any juice.
- Stir in cream.
- Puree soup with stick blender.
- Serve garnished with chopped parsley.
Nutrition Facts : Calories 490.5, Fat 24.8, SaturatedFat 14.3, Cholesterol 72, Sodium 415.9, Carbohydrate 60.9, Fiber 13.5, Sugar 21.8, Protein 10.3
CARROT GINGER SOUP
This light, flavorful carrot ginger soup is vegan! It's made with pantry staples and comes together in a hurry, yet always seems to impress. Fresh ginger makes a big difference-and what isn't used can be wrapped tightly and tossed in the freezer to use later. -Jenna Olson, Manchester, Missouri
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a Dutch oven or stockpot, heat oil over medium heat. Add onion; cook and stir until tender, 4-5 minutes. Add garlic and ginger; cook 1 minute longer. Stir in carrots, broth, zest, salt and pepper; bring to a boil. Reduce heat; simmer, covered, until carrots are tender, 10-12 minutes. Pulse mixture in a blender or with an immersion blender to desired consistency; stir in lemon juice. If desired, garnish with additional lemon zest. , Freeze option: Cool soup; freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a large saucepan over medium-low heat, stirring occasionally; add broth or water if necessary.
Nutrition Facts : Calories 80 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 551mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
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.
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- Peel and chop the onions. Heat the olive oil over a low-medium heat and add the onions. Cook until softened, about 4-5 minutes.
- Meanwhile, peel and chop the carrots, and add them to the pan. Continue to cook for another few minutes, stirring occasionally.
CARROT SOUP WITH ORANGE AND GINGER RECIPE - KANNAMMA COOKS
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- Take a pressure cooker and add in all the main ingredients. Add in a cup of water. Cook for 2 whistles on a medium flame. It will take about 5-6 minutes. Wait for the pressure from the cooker to settle naturally. Open the Cooker and remove the orange rind. Discard the rind.
- Puree the soup in a blender. Check for seasoning. Add in the orange juice and mix well. Garnish the soup with coriander leaves.
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CARROT ORANGE GINGER SOUP - YAY! FOR FOOD
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- In a large saucepan, heat vegetable oil over medium heat and then add the carrots, onion, celery, garlic, ginger, salt and pepper. Stir occasionally, until onions soften and take on a golden colour, about 3-4 minutes.
- Stir in vegetable broth and orange zest. Bring to a boil, cover and simmer for 20 minutes or until carrots are fork tender.
- Remove from heat and, using an immersion blender *(see first note), blend the soup until smooth or to your desired consistency.
SPICED CARROT AND ORANGE SOUP - VEGKITCHEN.COM
From vegkitchen.com
- Heat the oil in a large soup pot. Add the onions and celery and sauté over medium heat, stirring frequently, until golden.
- Add the carrots along with 2 cups water, juice, wine, and spices. Bring to a slow boil, then lower the heat, cover, and simmer gently until the vegetables are tender, about 30 minutes.
- Transfer the mixture in batches to the container of a food processor or blender and puree until smooth. Or, simply insert an immersion blender into the soup pot and process until smoothly pureed. If you prefer, you can leave a little chunkiness to the soup.
CARROT GINGER ORANGE SOUP | BLUE JEAN CHEF - MEREDITH LAURENCE
From bluejeanchef.com
- Heat the butter in a 5-quart stock pot or Dutch oven. Add the carrots and onion and cook the vegetables together for 5 minutes. Add the salt, fresh ginger, chicken stock and orange juice and bring the mixture to a simmer. Continue to simmer over low heat for 40 minutes, stirring occasionally.
- Using an immersion blender, purée the soup until smooth. Alternately, purée the soup in batches using a food processor or blender and return the puréed soup to the pot.
- Add a pinch of nutmeg, ¼ cup of the heavy cream and orange zest. Season to taste with white pepper.
CARROT, ORANGE AND GINGER SOUP RECIPE - GOOD FOOD
From goodfood.com.au
- Heat a large pot over high heat. Add the olive oil along with the onion, garlic and ginger. Saute for 2 minutes until soft and fragrant. Add the carrots, coriander, cumin and cinnamon. Stir in the hot pot for about a minute until you can smell the spices becoming fragrant.
- Pour the stock over the mixture and bring to the boil. Simmer gently for 25 - 30 minutes, or until the carrots are soft.
- Squeeze in the orange juice and add the honey. Use an immersion blender to puree until smooth. Alternatively, ladle batches of the soup into a blender and puree.
CARROT ORANGE & GINGER SOUP - DELPHINE REMY | HOLISTIC …
Carrot, orange and ginger are not only the ingredients for a great juice but also make for a refreshing soup. This soup is filled with nature’s original superfood, carrot, and the benefits of a healthy digestive system and boosted immunity. This rooted veggie is a great source of antioxidants and is rich in Vitamin A, B8, C and K, and folate, iron and copper.
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GINGERY CREAM OF CARROT AND ORANGE SOUP | METRO
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GINGER CARROT AND ORANGE SOUP RECIPE
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CARROT, GINGER & ORANGE SOUP RECIPE - FOOD NEWS
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SPICED CARROT SOUP WITH GINGER AND ORANGE - THE WHOLE …
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GINGERY CARROT, AND ORANGE SOUP (ADD A TOUCH OF SPICE TO YOUR DA
6 stir in the potatoes, then add enough water to cover the vegetables by a couple of inches. 7 bring to the boil, then reduce heat and simmer until the vegetables are tender. 8 add the orange juice, zest (if using) and grated ginger. 9 blend the soup. 10 add more stock/hot water/orange juice to achieve desired thickness.
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GINGERY CARROT AND ORANGE SOUP ADD A TOUCH OF SPICE TO YOUR DA …
Gingery carrot and orange soup add a touch of spice to your da may come into the below tags or occasion, in which you are looking to create gingery carrot and orange soup add a touch of spice to your da dish in 150 minutes for you or your family or your relatives or your food factory. We would like to suggest you, copy or bookmark the below shared tags that will …
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