The Sunday Slow Soupers have been making soup once a week since November! We have been getting a little tired of soup, especially with the recent temperatures in the 80s! Yesterday, as a storm passed through southern California, was the perfect day to try Debrah's quick, easy, Carrot-ginger-orange soup. We both enjoyed the combination of ingredients, and it took very little time to prepare.
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) (I used a bag of baby carrots cut in half)
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.