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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.
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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
12 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
  • 1 cup
    (250 mL)
    chopped onion
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    2 lb PRODUCT OF ONTARIO, CANADA NO.1 GRADE


  • 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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    $1.88 /lb

    PRODUCT OF U.S.A. 4.14/kg


    SEEDLESS NAVEL ORANGES

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    PRODUCT OF U.S.A. RED GRAPEFRUITS PRODUCT OF U.S.A. 3.73/kg


  • 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

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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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