Carrot and Orange Chilled Soup

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Carrot and Orange Chilled Soup

 

Recipe By :The Vegetarian Slow Cooker by Joanna White, page 49

Serving Size : 4 Preparation Time :0:00

Categories : Soups & Stews The Vegetarian Slow Cooker

 

 

Amount Measure Ingredient -- Preparation Method

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2 tablespoons butter or margarine

1/2 teaspoon minced fresh ginger -- or more to taste

6 carrots -- thinly sliced

1/2 cup sliced leeks -- (white part only) washed

3 cups vegetable broth -- divided

1 1/2 cups orange juice

salt and white pepper -- to taste

FOR GARNISH:

orange slices

grated carrot

chopped mint

 

In a large saucepan, melt butter on medium-high heat and sauté ginger, carrots

and leeks for about 5 minutes, until leeks are soft. Place sautéed vegetables

in the slow cooker with 2 cups of the vegetable broth. Cover and cook on high

heat for 2 to 5 hours or until carrots are tender.

 

Transfer to a blender container and purée until smooth. Return puréed mixture

to slow cooker and stir in orange juice, salt and white pepper. Add remaining

vegetable broth if you prefer a thinner soup. Taste and adjust seasonings.

Serve chilled.

 

S(Mailing Lists):

" Kathleen <kmschuller on 20 Nov 2001 "

 

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Per Serving (excluding unknown items): 261 Calories; 9g Fat (30.3% calories from

fat); 6g Protein; 40g Carbohydrate; 6g Dietary Fiber; 17mg Cholesterol; 1317mg

Sodium. Exchanges: 1 1/2 Grain(Starch); 2 Vegetable; 1/2 Fruit; 2 Fat.

 

NOTES : This is a good choice for a hot summer day. Garnish with orange slices,

grated carrot and chopped fresh mint. Add more ginger if you like a spicier

soup.

 

Posted to Veg-Recipes

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