Ginger, Carrot, and Orange Cappuccino Cup Soup |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 2 |
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Smooth pureed carrot soup from 'You the Owner's Manual' by Dr. Oz. Very quick and definitely tasty. Ingredients:
cooking spray |
1/4 cup thinly sliced yellow onion |
1/2 celery rib, thinly sliced (1/2 cup) |
1/4 lb carrot, very thinly sliced |
1 1/2 cups low sodium vegetable broth or 1 1/2 cups stock |
3/4 teaspoon finely grated gingerroot |
1/4 cup orange juice |
1/4 teaspoon salt |
1 teaspoon extra virgin olive oil |
Directions:
1. Heat a large saucepan or dutch oven, coated with cooking oil spray, over medium heat.
2. Add onion and celery; cook 5 minutes, stirring occasionally.
3. Add carrots; continue to cook another 5 minutes.
4. Add broth and ginger; bring to a boil.
5. Add orange juice and salt. Reduce heat; cover and simmer until vegetables are very tender, about 20 minutes.
6. Transfer mixture (in batches if necessary) to a blender or food processor; blend until smooth.
7. Reheat if necessary; ladle into bowls.
8. Drizzle oil over soup.
9. Alternative method of cooking if you have a Vita Mix blender: I like to skip having to cut the carrots. I heat the onions and celery. Meanwhile, I put the other ingredients into the Vita Mix blender - carrots, broth, ginger, o.j., and salt (which I omit). When the onions and celery are cooked, I add them to the Vita Mix blender and puree the mixture on High for about a minute or so. Then, I return the mixture to the saucepan and heat it through. I ladle it into bowls and add the oil to the soup. Very easy and definitely tasty!
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