This week’s selection is a super easy soup. It is Carrot Ginger Soup and was selected by Debrah. It has been her favorite for at least 20 years and she used to make it when she was catering for film crews. My hubby really liked it also.

Carrot Orange Ginger Soup
Serves 4 appetizers or 2 servings.

One large onion – diced
Three cloves garlic minced or crushed
Three inch piece of ginger root – finely diced(you can use more or less depending on preference)
Eight large carrots (diced)
One Large tetra pack of chicken or vegetable broth (4 cups)
One and a half cups of orange juice

Saute onions, garlic and ginger in olive oil on low heat to soften and start to caramelize for only 10 minutes. Put in carrots and saute for 5 minutes to bring out the sugars. Add enough broth to cover the carrots and simmer till carrots are tender.

Remove from heat, place a small amount of broth and all of the carrots into blender and puree until smooth. Pour back into pot, add orange juice and rest of broth (or water) until you get the thickness consistency you desire.

I’m on a salad kick so I served it with an European mix green salad (lettuce, frisee and radicchio) dressed with a balsamic vinaigrette and warm goat cheese medallions . Yummm…

Thanks! Debrah