Ginger Carrot Soup
- 2 tablespoons canola oil or olive oil
- 1 small yellow onion, coarsely chopped (about ½ cup)
- 1 piece (3 inches long) fresh ginger, peeled and coarsely chopped (about ¼ cup)
- 1¼ pounds carrots, sliced ¼-inch thick (about 4 cups)
- About 5 cups Shiitake Vegetable Stock or store-bought low-sodium vegetable broth
- ½ cup fresh orange juice
- Pinch of ground nutmeg
- Coarse (kosher) salt and freshly ground black pepper
- Homemade Crème Fraîche or sour cream, for garnish
- This recipe is vegetarian
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Carrots (1 1/4 pounds)
- Ginger, fresh (1 piece)
- Yellow onion, coarsely chopped (about 1/2 cup), small (1)
- Canned Goods
Shiitake vegetable stock or store-bought low-sodium vegetable broth (5 cups)
- Cooking & Baking
- (kosher) salt and freshly ground black pepper, Coarse (1)
- Canola oil or olive oil (2 tablespoons)
- Nutmeg, ground (1 Pinch)
- Drinks
- Orange juice, fresh (1/2 cup)
- Dairy
- Creme fraiche or sour cream, Homemade (1)
Preparation
Read recipe preparation on cookstr.com
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Recipe Stats
Published February 25, 2012 (12 months ago).
33 people saved this recipe.
