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Carrot-Ginger Soup

Carrot-Ginger Soup recipe image
This velvety Carrot-Ginger Soup is a perfect balance of sweet, spicy, and citrusy flavors. The base of tender carrots is infused with fresh ginger and aromatic shallots, then brightened with orange zest and juice for a refreshing twist. Blended until smooth and finished with a splash of milk, it creates a luxurious texture without being heavy. It&# 226;ÂÂs an ideal comfort food for chilly evenings or a light, elegant starter for dinner parties. Simple to prepare with pantry staples, this soup warms the soul and delights the palate with every spoonful.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 527.5
Dietary: Gluten-free
Description
This velvety Carrot-Ginger Soup is a perfect balance of sweet, spicy, and citrusy flavors. The base of tender carrots is infused with fresh ginger and aromatic shallots, then brightened with orange zest and juice for a refreshing twist. Blended until smooth and finished with a splash of milk, it creates a luxurious texture without being heavy. It&# 226;€™s an ideal comfort food for chilly evenings or a light, elegant starter for dinner parties. Simple to prepare with pantry staples, this soup warms the soul and delights the palate with every spoonful.
Ingredients
  • 1 tablespoon Margarine
  • 1 teaspoon Fresh gingerroot -- peeled and minced
  • 2 large Shallots -- minced
  • 1/2 orange Minced , zest of
  • 1 pound Carrots
  • Peeled and shredded
  • 3 cups Low-fat reduced-sodium chicken broth
  • 1/2 cup Orange juice
  • 1/4 cup Whole milk
Directions
  1. 1
    In a large pot over medium heat, melt the margarine until foamy.
  2. 2
    Add the minced ginger, shallots, and orange zest; sauté for 3 to 5 minutes, stirring frequently, until the shallots are soft and translucent.
  3. 3
    Stir in the shredded carrots and sauté for 2 minutes longer to coat them in the aromatic base.
  4. 4
    Pour in the chicken broth and orange juice, stirring to combine.
  5. 5
    Reduce heat to low, cover the pot, and simmer for 25 to 30 minutes, or until the carrots are very tender and easily pierced with a fork.
  6. 6
    Carefully drain the vegetables into a colander, reserving the cooking liquid in the pot.
  7. 7
    Transfer the cooked vegetables and about 2 cups of the reserved liquid into a blender jar.
  8. 8
    Secure the lid tightly and blend on high speed until the mixture is completely smooth and creamy, about 30 to 40 seconds.
  9. 9
    Pour the pureed vegetable mixture back into the pot with the remaining reserved cooking liquid.
  10. 10
    Stir in the whole milk gently to combine.
  11. 11
    Chill the soup in the refrigerator for at least 1 hour before serving to allow flavors to meld.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 527.5kcal
% Daily Value *
Total Fat 24.6g38%
Saturated Fat 6.9g35%
Cholesterol 160.5mg54%
Sodium 270.7mg12%
Total Carbohydrate 17.4g6%
Dietary Fiber 3.6g15%
Sugars 10.1g
Protein 50.5g101%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: carrot, ginger, orange, soup, vegetarian, healthy, blended, warm, comfort food, dinner, lunch, easy, homemade, immune boosting, gluten free
Read it online: https://www.chefs-mate.com/recipe/carrot-ginger-soup-3/