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Spring Challenge Day 12- Carrot And Blood Orange Soup

Carrot  And Blood Orange Soup

1 Pound carrots

1 Medium onion

3 Cloves of garlic

1(2-inch) Piece fresh ginger. minced

2 Tablespoons olive oil

1-2 large  blood oranges

5 Cups vegetable stock

1 bay leaf

Sea salt and pepper, to taste

Thinly slice the carrots. Finely chop the onion. Peel and chop the garlic cloves. In a large pot, heat oil over medium heat. Add carrots, onion, garlic, and ginger and cook, stirring occasionally, until onion is golden, 6 to 8 minutes. Meanwhile grate the orange to yield 2 teaspoon grated zest. Juice orange to yield 1/2 cup orange juice.

Add vegetable stock , zest, and bay leaf to cooking vegetables. Bring to a boil. Reduce heat to medium-low, cover and cook, stirring occasionally, until carrots are tender about 20 minutes.

Puree soup until smooth; return to saucepan. Stir in orange juice and season with salt and pepper to taste. Cook over medium heat, stirring occasionally, until heated through, 2 to 3 minutes.


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