I adapted this recipe from one I found on Food Network, and it’s a keeper! Carrots and sweet orange pair for bright flavor in this fresh, healthy soup that’s perfect with a hunk of crusty bread for a light lunch or supper.
- 1 pound carrots peeled and thinly sliced
- 1 medium onion diced
- 6 garlic cloves chopped
- 1 2- inch piece fresh ginger peeled
- 3 Tbs. olive oil or vegetable oil
- 1 large sprig fresh thyme plus more for garnish
- 1/2 tsp. dried thyme
- 1 large orange
- 4-1/2 cups reduced-sodium vegetable stock or chicken stock
- Salt and pepper
- 1/4 cup sour cream or plain yogurt
- Heat oil in a large saucepan over medium heat. Add carrots, onions, garlic and ginger and cook, stirring occasionally, until onion is golden and vegetables are beginning to soften, about 8 minutes.
- While vegetables are cooking, grate orange to get about 2 tsp. of zest. Juice orange to yield about 1/2 cup of juice.
- Add thyme (fresh and dried, see note), orange zest and stock to sautéed vegetables. Bring to a boil, then reduce heat to medium-low, cover the saucepan and cook until carrots are tender, about 20 minutes.
- Using an immersion blender or, working in batches, a traditional blender or food processor, purée soup until smooth. Return to the saucepan, add the orange juice and salt and pepper to taste. Cook over medium heat until heated through, about 2 minutes.
- Garnish each bowl of soup with a dollop of sour cream or yogurt and a sprinkling of fresh thyme leaves.
If you cannot find fresh thyme, using just dried will do. If you cannot find fresh ginger root, substitute a small amount (1/4 tsp) of dried ginger when adding the thyme. You can also garnish the soup with chopped chives or scallions or additional orange zest.
Sodium: 556mgCalcium: 93mgVitamin C: 29mgVitamin A: 19394IUSugar: 11gFiber: 5gPotassium: 527mgCholesterol: 8mgCalories: 213kcalMonounsaturated Fat: 8gPolyunsaturated Fat: 1gSaturated Fat: 3gFat: 14gProtein: 2gCarbohydrates: 22gIron: 1mg
Tried this recipe?Let us know how it was!