Carrot Soup With Orange And Ginger

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* Exported from MasterCook *

 

Carrot Soup With Orange And Ginger

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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3 tablespoons olive oil

2 leeks -- including tender green portions, thinly sliced

6 carrots -- about 1 lb. total, peeled and thinly sliced

1 red potato -- about 1/2 lb., peeled and coarsely diced

1 1/2 teaspoons fresh ginger -- peeled and minced or grated

5 cups vegetable stock

1/2 cup fresh orange juice

2 teaspoons grated orange zest

salt and freshly ground white pepper -- to taste

thin orange slices for garnish -- (optional)

fresh mint sprigs for garnish -- (optional)

 

In a large saucepan over medium heat, warm the olive oil. Add the leeks

and sauté until just slightly softened, about 3 minutes. Add the carrots,

potato and ginger and sauté until the vegetables are just softened, about

5 minutes more.

 

Add the stock, cover partially and simmer until the vegetables are

completely softened, about 20 minutes. Remove from the heat.

 

In a blender or food processor, puree the soup in batches, leaving some

texture, and return the soup to the pan. Alternatively, process with a

stick blender in the pan until the desired consistency is reached. Set the

pan over medium heat and stir in the orange juice and zest. Season with

salt and white pepper.

 

Ladle the soup into warmed bowls and garnish each serving with an orange

slice and a sprig of mint.

 

Serving Tip: For an alternative garnish, top the soup with fried ginger.

Peel a 5-inch piece of ginger and slice it into a very fine julienne. In a

small fry pan over medium-high heat, pour in vegetable oil to a depth of

about 1/2 inch. When the oil is hot, fry the julienned ginger until crisp

and golden brown, 20 to 30 seconds. Using a skimmer, transfer the ginger

to a paper towel-lined plate or tray. When cool, divide the ginger into 4

to 6 portions and use to garnish each serving of soup.

 

Source:

" www.williams-sonoma.com "

Copyright:

" Adapted from Williams-Sonoma Collection Series, Soup, by Diane

Rossen "

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Per Serving (excluding unknown items): 395 Calories; 15g Fat (34.1%

calories from fat); 10g Protein; 57g Carbohydrate; 8g Dietary Fiber; 3mg

Cholesterol; 2081mg Sodium. Exchanges: 2 1/2 Grain(Starch); 3 1/2

Vegetable; 0 Fruit; 3 1/2 Fat.

 

NOTES : Pale brown, knobby fresh ginger adds a note of exotic,

sweet spiciness to soups and other dishes. Look for

smooth, shiny ginger with no cracks in the skin. Before

slicing, chopping, mincing or grating, remove the thin

skin using a sharp knife or a vegetable peeler. To grate

fresh ginger, use the finest rasps on a standard handheld

grater or use a specially designed ginger grater—this

small, flat ceramic or light metal tool has tiny, very

sharp teeth. Worthington (Simon & Schuster, 2001).

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0