A couple of weeks ago we stumbled across a fantastic carrot soup in the freezer section of a local grocery store. We had to recreate it and we think we did a darn fine job! This bright, zesty soup will have you wanting more. A hint of ginger and orange zest brings this to the next level. Serve it piping hot with a chunk of crusty bread, this creamy, healthy soup recipe is comfort food at its best.
You'll need a blender and a heavy bottomed pot for this.
4 cups (1.5lbs) sliced carrots
1 tbsp olive oil
3 garlic cloves, sliced
1 medium onion, diced
1 tbsp ginger, minced
4 cups (946 ml) chicken stock
1 bay leaf
1 orange (1/3 cup) and it’s zest
1 tbsp maple syrup
1/4 tsp salt
1/4 tsp ground pepper
Peel and slice carrots. Dice onion, slice garlic and mince the ginger. Heat oil in a heavy bottomed pot over medium high. Add onion and sauté for 5 minutes. Add garlic and ginger and cook for about 2 mins longer. Add carrots, chicken stock, bay leaf and orange zest. Bring to a boil and then simmer for about 20 minutes until the carrots are tender.
In a food processor or blender, puree soup in batches until smooth; return to a medium sized saucepan. Over low heat, stir in orange juice, maple syrup, salt and pepper to taste.