| Ingredients | Image |
⅓ cup butter (use up to 1 cup if desired) 2 tbsp minced fresh ginger 6 cups sliced carrots 1 ½ tsp salt 4 cups vegetable stock ½ cup orange juice A little sugar, salt and white pepper to serve |
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Melt butter; add vegetables and salt. Stir, cover, and cook over very low heat until tender (30-40 min).
Puree vegetables, stock, and orange juice in blender or food processor very thoroughly.
Place large sieve over soup pot; strain mixture through it, stirring and pressing with back of a large spoon. Scrape underside periodically. In the end there will be a small amount of fibrous material in the sieve—discard it.
Heat soup to serving temperature. Thin with more stock if necessary. Season with sugar, salt and pepper.
Ingredients
Directions
Melt butter; add vegetables and salt. Stir, cover, and cook over very low heat until tender (30-40 min).
Puree vegetables, stock, and orange juice in blender or food processor very thoroughly.
Place large sieve over soup pot; strain mixture through it, stirring and pressing with back of a large spoon. Scrape underside periodically. In the end there will be a small amount of fibrous material in the sieve—discard it.
Heat soup to serving temperature. Thin with more stock if necessary. Season with sugar, salt and pepper.