This 5-ingredient ginger soup with fresh orange juice and a gingery zing is a vibrant, fresh starter.
Ingredients
- 1 ½ pounds raw carrots, peeled
- 1 small onion, cut into fourths
- 2 Tbsp fresh ginger, minced
- Juice of 2 oranges (~1 cup)
- 2-3 cups vegetable stock (Add until it is the consistency you prefer)
- + a few more basics you should have on hand…a little bit of olive oil, salt and pepper
Instructions
- Preheat oven to 375° F
- Toss carrots and onions in a Tbls of olive oil and space evenly in a large glass baking dish. Roast until tender (~20 minutes).
- To a high-speed blender or food processor, add the carrots, onion, ginger, orange juice and a bit of the stock. Puree until smooth.
- Pour carrot puree into a pot and stir more stock until it reaches the consistency you like.
- Turn stove on to medium high and bring soup to a boil. Reduce to medium and let simmer for 10 minutes longer.
- Season with salt (start with ½ tsp) and pepper. Serve.
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