Jul 012010
 
Ingredients

450g carrots
medium onion
6 garlic cloves
5cm piece fresh ginger
3 teaspoons vegetable oil
1 large orange
4½ cup chicken stock
1 bay leaf
salt and pepper, to taste
1 bunch coriander or fresh parsley
¼ cup sour cream or plain yogurt

Method

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 ½ cup orange juice.

Add chicken stock, orange zest, and bay leaf to 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 coriander or parsley to yield 2 tablespoon. Garnish each soup bowl with a dollop of sour cream or yogurt and a sprinkling of coriander or parsley.

Author

Mary Rankin
Montmorency

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