Archive for April 5th, 2009


Another recipe from a friend. So easy to make with an immersion blender (one of my favorite kitchen gadgets), and a great first course. Very pretty colors, too.

Carrot ginger soup

2 tablespoons olive oil

1 large onion, diced

3 garlic cloves, minced

3″ piece of ginger root, minced

8 large carrots, diced

1 quart broth (chicken or veggie – you choose)

1 – 1 1/2 cups orange juice

Saute onions, garlic, and ginger in olive oil in large pot over low heat. Heat until softened and starting to caramelize – about 10 minutes. Put in the carrots and saute for 5 minutes to bring out the sugars. Add enough broth to cover the carrots and simmer til the carrots are tender.

Remove from heat, add a little more broth and use your immersion blender to puree until smooth (you can also do this in your blender or food processor). Add orange juice and rest of broth until you get the thickness consistency you desire. Makes 4 servings.

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