Ginger Carrot Soup
|2 tablespoonCanola or Olive oil; (or half oil and half butter)|
|1 3" pieceFresh ginger; (about 1/4 cup) peeled and coarsely chopped|
|1 smallYellow onion; coarsely chopped (or part shallots)|
|4 cupsCarrots; peeled and sliced|
|5 cupsChicken broth; low sodium|
|1/2 cupOrange juice|
|1 pinchGround nutmeg|
|1/2 cupHeavy cream; (see note)|
Ginger Carrot Soup Preparation
Heat oil (or oil/butter) in large saucepan over medium heat. Add ginger and onion and cook, stirring occasionally, until soft and fragrant, about 5 minutes.
Add carrots, broth and juice. Raise the heat to medium high and bring to a boil. Reduce heat to low, cover and simmer until carrots are very tender, about 45 minutes.
Puree the soup in the saucepan using an immersion blender, or let soup cool a bit and puree in blender or food processor and return to the saucepan. Add nutmeg, salt and pepper to taste. Add heavy cream just before serving.
Can be made up to 4 days in advance. Add heavy cream just before reheating or serving chilled.
Freezes well, but leave out heavy cream until just before heating or serving chilled.
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