Carrot, Orange, and Ginger Soup |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
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From Sprouts Farmer's Market magazine (Jan/Feb, 08). Ingredients:
1 tablespoon olive oil |
1 pinch dried red pepper flakes |
1 yellow onion, diced |
2 tablespoons minced fresh ginger |
4 carrots, peeled and sliced |
2 russet potatoes, peeled and diced |
2 cups low sodium vegetable broth |
3 cups water |
1 teaspoon dried thyme |
1 teaspoon ground cardamom |
1 orange, juice and zest of |
salt and pepper |
crystallized ginger (to garnish) |
Directions:
1. Heat empty soup pot over medium high for 30 seconds. Add olive oil, red pepper flakes, onion, and ginger. Quickly saute for 2-4 minutes, or until onion is translucent. Add carrots, potatoes, broth, water, thyme, and cardamom. Bring to boil; reduce heat and cook until carrots and potatoes are soft, 15-20 minutes.
2. Remove from heat. Puree soup in blender until smooth. Add orange juice and zest; add salt and pepper to taste. Puree again, return to stove top, and heat through.
3. Garnish with crystallized ginger.
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