Easy Golden Carrot Orange Ginger Soup
This easy golden carrot orange ginger soup is perfect for fall/winter. With earthly flavor and healthful goodness it's a satisfying lunch or dinner recipe. Best of all this simple soup uses a handful of ingredients to make a large batch of soup that you can eat all week long or freeze for up to three months!
Ingredients
- 3 lbs Carrots Or 8 cups- cut up small
- 1 Lrg Cooking Onion Diced
- 2 Tbsp Fresh Ginger Grated
- 4 Cups Vegetable Stock
- 4 Cups Water
- 2 Cups Orange Juice
- 2 Tbsp Olive Oil Or other cooking oil
Instructions
- Peel carrots and slice in half and then cut fine. Set aside.
- Peel and diced onion set aside.
- Peel and grate the ginger. Set aside.
- Heat a large stock pot on high and add the oil and the carrots and onions.
- Stir continually while sauteing on high for four minutes.
- Add in the ginger and continue stirring and sauteing for an additional two minutes.
- Add in the liquid ingredients and give it a stir.
- Bring the soup to a full rolling boil. Reduce the temperature to med-low and cover to simmer.
- Simmer covered for twenty minutes.
- Check carrots for doneness. They should be fork tender to soft.
- Remove the soup from the element and allow to cool for ten to fifteen minutes.
- Working in batches transfer the carrots and onions with a bit of broth to your food processor or blender.
- Blend until pureed thoroughly. Return to main stock pot.
- When all ingredients are fully pureed reheat to eat.
- Freeze unused portions for up the three months. Or cover and store in fridge for up to five days.
Tried this recipe?Let us know how it was!