Carrot and Ginger Soup

From the kitchen of One Perfect Bite...Our weather has warmed considerably, but we've had spells of heavy rain in the morning and late afternoon. The weather, coupled with some very busy days, has kept soup on my menus. This lovely carrot-ginger version comes from a Family Circle feature in which actors share what they are currently cooking. The soup is light and flavorful and very easy to make. It is not substantial enough to serve as a stand-alone meal, but with the addition of a salad or sandwich you'll have the makings for a mighty fine supper. I do hope you'll give Ali Larten's recipe a try. There is nothing here not to like. Here is how this simple and economical soup is made.

Carrot Ginger Soup...from the kitchen of One Perfect Bite courtesy of Family Circle magazine

Ingredients:
2 tablespoons extra-virgin olive oil
1/2 cup chopped white onion
4 cups chopped carrots (peeled and cut into 1/2-inch pieces)
4 cups vegetable broth
1 cup orange juice
1 tablespoon plus 2 tsp finely grated and peeled fresh ginger
1 tablespoon lemon juice
1 can (14 oz) coconut milk
1/2 teaspoon salt
1/8 teaspoon black pepper

Directions:
1) Heat olive oil in a large saucepan over medium heat. Add onion and saute until translucent, about 5 minutes.
2) Add carrots, broth, orange juice, ginger and lemon juice; bring to a boil. Reduce heat and simmer, covered, until carrots are tender, about 20 minutes.
3) Remove saucepan from heat. Puree soup with an immersion blender or food processor until very smooth. Return soup to saucepan and stir in coconut milk, salt and pepper. Reheat over medium heat until hot and serve. Yield: 6 servings.

                    

                                                    Older Posts

                 One Year Ago Today:                                                     Two Years Ago Today:

        Chocolate Orange Madeleines                                              Irish Celery and Apple Soup

               Three Years Ago Today:                                                  Four Years Ago Today: 

          A Formula for Turkey Meatloaf                                                   Cranberry Cocktail