Gingered Carrot Soup

Submitted by LittleNico

"Everyone always loves this soup, which I call my "winter cold fighting soup" because of the ingredients. I also love it because it costs next to nothing to make. The original recipe came from Vegitarian Times, January 2003."

 

• Ready In: 1hr
• Ingredients: 9
• 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

1. In a very large saucepan, heat the butter over medium heat.
2. Sauté the garlic and onion until they are soft but not brown (about 5 to 8 minutes).
3. Add the ginger and carrots and sauté for 5 minutes longer.
4. Stir in the broth, orange juice and rice.
5. Reduce the heat to low, cover and cook for 30 minutes.
6. Allow to cool, then purée in batches in the food processor or blender.
7. Add salt and pepper to taste.
8. Reheat soup before serving.

Reviews

[Sharis2006]

It is a nice soup. I made the soup the first time in 15 March. We had it with toasted cherry tomatoes and cheese on ciabatta bread. Such a lovely lunch. However, as only my DH and I had the lunch, we cut it to 1/6. Also, in order to speed up, I boiled the rice in half vegetable, half chicken broth while I was dealing with the vegetables. When I made it the second time, I added 1 tablespoon of oat with the rice for each serving so as to have some water-soluble fibre which mixed well. My DH and I will surely have it again soon. Thank for sharing.

 

[Missy Wombat]

Great soup and it smells wonderful thanks to the juice. I cheated and put the carrots through the food processor first which sped up the cooking time a little, and I didn't bother pureeing at the end. Use the best tastiest carrots you can find.