A bite or two in, before I added the fresh ground pepper!
Somehow during the shopping for Thanksgiving we ended up with several bags of carrots. What to do? Thankfully I'd picked up a tasty carrot soup recipe from a friend during the time we lived in Costa Rica. Elizabeth lived down the road and her home was always full of delicious smells. I think of her whenever I pull out this recipe. I decided to add some garlic and ginger (ingredients from another soup I'd tried) and the results were so good, I sat down and ate a bowl an hour before lunchtime.
The result is part savory, part sweet with the thyme and ginger contributing some interesting touches. It's a fairly easy recipe, the only finicky part is the blending at the end typical of those creamy soups. Enjoy!
Orange Ginger Carrot Soup
4 cups grated carrots
2 cups chicken broth
1 cup orange juice
1/2 onion chopped
1 t garlic
1 t thyme
2 pieces candied ginger
salt and peper to taste
In large Dutch oven saute the onion and garlic. Add the carrots, broth, orange juice, thyme, and ginger. Simmer for 40 minutes or until carrots are well done. In batches, put in blender and process until smooth. Serves 3-4.
The result is part savory, part sweet with the thyme and ginger contributing some interesting touches. It's a fairly easy recipe, the only finicky part is the blending at the end typical of those creamy soups. Enjoy!
Orange Ginger Carrot Soup
4 cups grated carrots
2 cups chicken broth
1 cup orange juice
1/2 onion chopped
1 t garlic
1 t thyme
2 pieces candied ginger
salt and peper to taste
In large Dutch oven saute the onion and garlic. Add the carrots, broth, orange juice, thyme, and ginger. Simmer for 40 minutes or until carrots are well done. In batches, put in blender and process until smooth. Serves 3-4.
