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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Briefly cooking the spices brings out their oils and enhances the flavor. Before pureeing the soup, be sure the carrots are tender. Once the orange juice has been added, reheat the soup over very low heat. Ingredients:
2 tablespoons each butter and olive oil |
2 medium-sized onions, chopped |
1/4 teaspoon ground ginger |
1/8 teaspoon ground mace |
10 medium-sized carrots, peeled and sliced |
8 cups defatted chicken or vegetable broth |
1 tablespoon grated orange zest |
1 cup freshly squeezed orange juice |
salt and freshly ground black pepper, to taste |
snipped fresh chives, for garnish |
Directions:
1. 1. Melt the butter with the oil in a large saucepan over low heat. Add the onions and cook, stirring, until wilted, about 15 minutes. Sprinkle with ginger and mace; cook, stirring, for 1 minute.
2. 2. Add the carrots, broth, and orange zest. Bring to a boil, reduce heat, and simmer, partially covered, about 20 minutes. Cool slightly.
3. 3. Puree in batches in a food processor. Return to the pot; stir in orange juice, salt, and pepper. Heat over low heat. Garnish with chives.
4. Per serving: 130 calories, 14 g carbohydrates, 4 g protein, 6 g fat, 10 mg cholesterol. Nutritional analysis provided by New Wellness, Richmond, Va.
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