from Debrah in Canada, an easy and delicious veggie soup, and healthy, too!
Ingredients
olive oil
One large onion, diced
3 cloves garlic, minced or crushed
3 inch piece of ginger root, finely diced, use more or less depending on taste
8 large carrots, diced (I used a 1 lb bag of baby carrots, cut in thirds)
1 large Tetra (32 oz box for us Yanks) pack of chicken or vegetable broth
1 and 1/2 cups of orange juice
Saute onions, garlic and ginger in olive oil on low heat to soften and start to carmelize 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 until carrots are tender. Remove from heat, place a small amount of broth and all of the carrots into blender and puree until smooth (I used my immersion blender in the soup pot at this point). Pour back into pot, add orange juice and rest of broth (or water) until you get the thickness consistency you want.
Re: seasonings - I tasted at the finish, added a little kosher salt and also a shake or two of cayenne pepper. I think the pepper cut the sweetness of the orange juice; David also thought the pepper was a good addition.
Soup for two:
This made enough for us, as well as a container for the neighbors; today for lunch at work I added a handful of shredded cheese to the last bowlful, which gave a different texture and taste.
Now the hunt begins for the ingredients for Marta's Coconut Curry Chicken Noodle Soup.
