Gingery Cream of Carrot and Orange Soup
| Preparation: | 15 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 20 min |
| Total: | 35 min |
servings
Recipe ingredients
- 2 Tbsp. (30 mL) half-salted butter*
- 1 cup (250 mL) chopped onion
- 4 cups (1 L) sliced, peeled carrots
- 1 Tbsp. (15 mL) all-purpose flour*
- 3 1/2 cups ( 900-mL)1 container chicken broth*
- 1 medium orange, zest and juice
- 1/2 tsp. (2 mL) Irresistibles ground ginger*
- Salt and pepper to taste
- 1 coriander leaf and crème fraîche for garnish
Preparation
In a saucepan, melt butter over medium heat. Add onion and cook until glassy. Add carrots, cover and cook 3 minutes. Stir in flour.
Add chicken broth and 1½ tsp. (7 mL) grated orange zest. Add ground ginger, cover and cook on low about 10 minutes or until carrots are tender.
Put the soup in a blender and process until smooth. Add orange juice and season to taste.
If the soup is too thick, add water to thin it to desired consistency. Adjust seasoning.
Garnish with a dollop of crème fraîche and 1 or 2 coriander leaves.
Serve with homemade crostini and Irresistibles Sun-dried Tomatoes and Basil butter.
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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