The combination of carrot and ginger results in a warming soup.
- Heat cooking fat in a large saucepan and gently fry the onion and ginger for 2-3 minutes.
- Add carrot, broth and orange juice. Bring to a boil.
- Simmer until the carrots are tender, 30-45 minutes.
- Liquidize the soup in a blender. Season with salt and pepper, if needed.
- Serve hot.
Substitute 4 cups chicken vegetable broth with 4 cups water + 1-2 stock cubes. To make a vegetarian soup, use vegetable broth or stock.
Substitute 2 tablespoons fresh ginger, chopped or grated, with 2 teaspoons of powdered ginger. Add then with the broth, not the onion.
This soup keeps well in the refrigerator and it can be frozen. It is a good recipe to cook ahead.
Garnish with croutons, grated carrot and herbs.
Food in Europe