Debrah picked the soup for this week, and here is her recipe:
Orange Ginger Carrot Soup
O.K. - so I know we are getting a "little tired" of soup but this is so easy and so tasty, that I think you would like to try it!!
It's been favourite for at least 20 years. I used to make this when I was doing location catering for film and tv production in Eastern Canada and it was a guaranteed winner for the segment of the cast and crew who liked healthy and tasty! It tastes so rich and creamy but has no added fat - no butter, cream, cheese, etc.! (what's a little olive oil between friends!) This would be suitable for two for a meal or four for an appetizer.
One large onion - diced (I don’t cook with onions, so I would use a combination of green onions and shallots but you can use all or either)
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
One and a half 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 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.
A very interesting soup indeed! I think I may have made an error with the orange juice - I didn't dilute it enough, so the soup had a real orangey taste, probably too much so. I garnished it with a little fresh cilantro.
We liked it a lot, though, and it definitely is healthy! Thank you, Debrah!