Gingered Carrot Soup
- Reviews 2
Ready In: 1 hr
Serves: 12
Ingredients
- 6 tablespoons butter
- 2 medium onions, sliced
- 2 cloves garlic, cut in half
- 2 tablespoons minced fresh ginger
- 2 lbs carrots, peeled and sliced
- 6 cups vegetable broth
- 2 cups orange juice
- 4 tablespoons raw white rice
- salt and pepper, to taste
Directions
- In a very large saucepan, heat the butter over medium heat.
- Sauté the garlic and onion until they are soft but not brown (about 5 to 8 minutes).
- Add the ginger and carrots and sauté for 5 minutes longer.
- Stir in the broth, orange juice and rice.
- Reduce the heat to low, cover and cook for 30 minutes.
- Allow to cool, then purée in batches in the food processor or blender.
- Add salt and pepper to taste.
- Reheat soup before serving.
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