RCI-SP.002.0098.001
Ginger Orange Carrot Soup
Ginger Carrot Orange Soup from the Public Health Cookbook, Seattle & King County Department of Public Health—original source of recipe, in the public domain Cook Time: Approximately 35 Minutes Serves: 4
Prep30 min
Cook20 min
Total50 min
Servings4
Difficultyadvanced
Ingredients
- 2 teaspoons
- carrots2 cupspeeled and sliced
- ½ teaspoon
- 1 teaspoon
- low-sodium2 cupsnonfat chicken broth
- 1 cup
- non-fat powdered milk¼ cup
- 1 tablespoon
- 1 teaspoon
- ¼ teaspoon
- 1 unit
- salt and pepper1 unitto taste (optional)
- 1 unit
- fresh cilantro1 unitchopped for garnish (optional)
Method
1
Heat vegetable oil in a large pot over medium heat. Add the sliced carrots and grated fresh ginger, stirring frequently for 3-4 minutes until the carrots begin to soften and the ginger becomes fragrant.
4 minutes
2
Sprinkle all-purpose flour over the carrot mixture and stir continuously for 1 minute to create a light roux and coat the vegetables.
1 minutes
3
Gradually pour in the low-sodium chicken broth while stirring to prevent lumps from forming. Add the bay leaf and dried thyme, stirring until well combined.
2 minutes
4
Bring the mixture to a boil, then reduce heat to low and simmer for 20-25 minutes until the carrots are very tender and easily pierced with a fork.
22 minutes
5
Remove the bay leaf from the pot. Pour the soup in batches into a blender and puree until completely smooth, working carefully with the hot liquid.
3 minutes
6
Return the pureed soup to the pot and place over low heat. Whisk together the skim milk and non-fat powdered milk in a small bowl, then stir into the soup.
2 minutes
7
Stir in the frozen orange juice concentrate and grated orange zest, blending until fully incorporated. Simmer gently for 3-4 minutes to heat through without boiling.
3 minutes
8
Taste the soup and adjust seasoning with salt and pepper as desired. Ladle into serving bowls.
1 minutes
9
Top each bowl with a dollop of non-fat sour cream and a sprinkle of fresh chopped cilantro if desired before serving.