Carrot soup with orange and ginger
2 servings
40 minutes
Carrot soup with orange and ginger is an amazing combination of the sweetness of carrots, the citrus freshness of oranges, and the spicy warmth of ginger. This recipe has roots in European cuisine, where harmony of flavors and simplicity of preparation are valued. Light yet rich, it is perfect for warming winter evenings or a light summer lunch. Orange juice adds a gentle tang to the soup while ginger provides a slight heat, creating an exquisite balance of flavors. The velvety texture is achieved through careful blending of vegetables, and serving it with crispy toast and spicy cheese makes the dish even more refined. This soup not only delights the palate but also benefits the body by enriching it with vitamins and antioxidants.
1
Chop the carrot with onion and ginger and sauté in olive oil for 5 minutes. (If you grate the carrot, the flavor will be slightly richer, and the soup's color will be darker).
- Carrot: 6 pieces
- Onion: 1 piece
- Ginger: 2 tablespoons
- Olive oil: 2 tablespoons
2
Squeeze orange juice into the pot (you can also add zest) and cook for another 10 minutes.
- Oranges: 1 piece
3
Pour 750 ml of boiling water and let it simmer on low heat for another 15-20 minutes.
4
Blend, add salt and pepper to taste, and cook for a few more minutes.
5
It can be served with toast and cheddar or another sharp cheese.