Orange-Ginger Carrot Soup

Recipe Ingredients

1 lb	454g / 16oz	Carrots
1 lb	454g / 16oz	Onion (medium)
6		Garlic cloves
1		Fresh ginger - (abt 2")
3 tablespoons	45ml	Vegetable oil
1 tablespoon	15ml	Orange (large)
4 1/2 cups	1066ml	Chicken stock, homemade or
		Reduced-sodium canned broth
1		Bay leaf
		Salt - to taste
		Freshly-ground black pepper - to taste
1		Cilantro or fresh parsley
1/4 cup	59ml	Sour cream or plain yogurt

Recipe Instructions

Peel and thinly slice the carrots. Finely chop the onion. Peel and chop the garlic cloves.

In a large saucepan, 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 chicken stock, orange 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.

In a food processor or blender, puree soup in batches 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.

Mince cilantro or parsley to yield 2 tablespoons. Garnish each soup bowl with a dollop of sour cream or yogurt and sprinkling of cilantro and serve.

This recipe yields 4 servings.

Source:
COOKING LIVE with Sara Moulton - (Show # CL-9637) - from the TV FOOD - NETWORK

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