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    Under Ontario law, you must be 19 years of age or over to purchase alcohol products. In submitting your order, you are representing yourself as being of legal drinking age in Ontario. In accordance with AGCO regulations, valid government photo ID will be requested upon pickup. If you are unable to verify your age by presenting valid identification at the time of pickup, all alcohol ordered will be removed from your order. Alcoholic products are available for pickup between 7am and 11pm.
    Gingery Cream of Carrot and Orange Soup https://www.metro.ca/userfiles/image/recipes/creme-carotte-orange-gingembre-4918.jpg PT15M PT20M PT35M
    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 11/2 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.
    4
    3 13 5 1
    2 Tbsp. (30 mL) half-salted butter 1 cup (250 mL) chopped onion 4 cups (1 L) sliced, peeled carrot 1 Tbsp. (15 mL) all-purpose flour 3 1/2 cups (875 mL) chicken broth 1 medium orange, zest and juice 1/2 tsp. (2 mL) ground ginger Salt and pepper 1 coriander leaf for garnish crème fraîche for garnish
    Gingery Cream of Carrot and Orange Soup

    Gingery Cream of Carrot and Orange Soup

    Rate this recipe
    13 Votes
    4
    servings
    0:15
    Preparation
    0:20
    COOKING
    0:35
    TOTAL TIME
    Imprimer ma sélection

    Ingredients

    Imprimer ma sélection
    • 2 Tbsp.
      (30 mL)
      half-salted butter
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    • 1 cup
      (250 mL)
      chopped onion
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    • 4 cups
      (1 L)
      sliced, peeled carrot
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    • 1 Tbsp.
      (15 mL)
      all-purpose flour
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    • 3 1/2 cups
      (875 mL)
      chicken broth
    • 1
      medium orange, zest and juice
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    • 1/2 tsp.
      (2 mL)
      ground ginger

    • Salt and pepper
    • 1
      coriander leaf for garnish

    • crème fraîche for garnish
    Imprimer ma sélection

    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 11/2 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.

    Source : Metro

    Legal Notice

    Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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