Carrot Ginger Soup with Orange Splash
Here’s a great way to get a big hit of vegetables into your diet. This soup makes a satisfying meal with chewy, wholesome bread. A small bowl also serves as a healthy starter that will definitely curb your appetite.
- 2 tbsp canola oil
- 1 onion
- 3 large celery stalks
- 2 lbs carrots
- 1/2 cup chopped red pepper
- 2 – 3 cloves of garlic
- 1 tbsp + 1 tsp finely chopped gingerroot
- 1/8 tsp dried chili pepper
- 4 cups chicken broth or water
- 1/4 tsp salt (omit salt if using chicken broth)
- zest and juice of one orange
Chop celery and onions. Peel and chop carrots.
Heat oil in large pot. Add celery and onions and sauté over medium heat for about 5 minutes.
Add carrots and chopped red pepper and sauté another 5 – 10 minutes, until carrots start to soften.
Add ginger and crushed garlic. Cook for another minute or so.
Add chicken broth, or water and salt. Heat to boil and reduce heat to simmer, cooking until all vegetables are soft, approximately 15 minutes.
Puree in blender or food processor until you get a nice smooth consistency.
Return soup to pot, reheat and add orange zest and fresh squeezed orange juice.
Serve with chopped, fresh cilantro.
Makes 8 cups.