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Recipe Detail Page
Gingered Carrot Soup
Holiday 2005
Ginger is a digestive. Not only does it add flavour to this soup, it will help settle the stomachs of those who have had too much rich food. This soup can be made ahead, and you can double the recipe.
Makes 6 cups (1.5 L)
2 tbsp (25 mL) butter
1 lb (500 g) carrots, peeled and sliced
1 large onion, peeled and diced
1 tbsp (15 mL) minced fresh ginger
Salt and freshly ground pepper
4 cups (1 L) chicken stock
½ cup (125 mL) freshly squeezed orange juice
1. Melt the butter in a medium-sized saucepan. Add the carrots, onion and ginger and cook over medium heat for 10 minutes or until the onions are softened. Season with salt and pepper.
2. Pour in the chicken stock and bring to a boil. Lower the heat, and simmer uncovered for 40 to 60 minutes, or until the carrots are very soft, remove from the heat.
3. Cool the soup slightly, and then purée it in batches, in a blender. Reheat the puréed soup gently in a clean saucepan, adding the orange juice and checking the seasoning.
Makes 6 cups (1.5 L)
