Carrot, Orange and Ginger Soup

Carrot Orange and Ginger soup is great as a starter or delicious as a main course with heavy dark bread. I find that any soups, chili’s and stews always tastes better the next day, so I make this soup a day ahead leave in the refrigerator, reheat and serve it.

I don’t think that anyone who’s tried this soup hasn’t liked it. Even my six year old granddaughter loves it! My family eats this soup for breakfast, lunch and dinner until it’s all gone. There are no unhealthy ingredients in this recipe and it’s very easy to make as most would have all these ingredients in the refrigerator.

Cooked carrots are an excellent source of vitamin A, a good source of potassium, and contain vitamin B6, copper, folic acid, and magnesium. The high level of beta-carotene is very important and gives carrots their distinctive orange color.

Fresh ginger has a flavor that is peppery and slightly sweet, with a pungent and spicy aroma. Keep in mind that fresh ginger, much like garlic, mellows with cooking, and turns bitter if you burn it. Know that the ground form has a different flavor, which is most commonly used in sweet desserts and is not normally interchangeable with fresh ginger.

Carrot Orange and Ginger Soup

Makes approximately 10 large bowls This recipe for Carrot Orange and Ginger soup can be cut in half or if you make this whole recipe it can be frozen.

• 3 Litres filtered water
• 4 Tbsp Spike or other favorite herbs
• 4 lbs organic peeled and chopped carrots
• ½ cup fresh chopped ginger
• 2 tsp extra virgin olive oil
• 1 large yellow onion chopped
• 2 bulbs fresh grated garlic
• ½ cup freshly squeezed orange juice
• Sea salt and pepper to taste

Directions

• In large soup pot add water spike, carrots and ginger.
• Bring to a boil then reduce to a lower temperature to simmer.
• Saute garlic and onions in olive oil for a few minutes, add to water mixture.
• Continue to simmer until the carrots are soft.
• Add sea salt and fresh ground pepper to taste.
• Blend the soup mixture in blender until creamy, add orange juice and stir.
• Add more sea salt and pepper if you desire.

There is no need to add additional cream or yogurt to the soup as it is creamy and think on it’s own but by all means add it if you like. Carrot Orange and Ginger soup is ready to eat. Enjoy!

This recipe is a great marinade for chicken, shrimp, salmon, white fish, beef and tofu.

Photo by Henry Geddes from Burst

Bon Appetite!...TKH