CARROT & ORANGE SOUP

October 9, 2013

I don’t like soup. It’s even listed in my “dislikes” column on my about me page. Really hearty stews are okay. I just try to strain out most of the liquid part and think of it as a damp meal. But the kind of soups that are just a homogenous mixture, like tomato or cream of anything are the worst! (To me).

Then, I saw this recipe and could not resist the ingredient list. It has some of my favorite flavors, so I needed to try it. And it was so, so delightful. I had my first soup + sandwich experience with it. I know it’s crazy  I’d never eaten that combo before, but it’s a testament to how much I didn’t like soups. Until this one!

Carrot & Orange Soup from Rachel Schultz

CARROT & ORANGE SOUP
Serves 5-6

3 tablespoons olive oil
1 red onion, diced
2 garlic cloves, minced
1 tablespoon chili powder
1 tablespoon ginger, grated
2 oranges, zested
8 carrots, chopped
2 cups vegetable broth
2 tablespoons honey
1/2 orange, juiced
Salt & pepper

Heat olive oil, onion, garlic, chili powder, ginger, and orange zest in a stock pot over medium heat for 2-3 minutes.

Carrot & Orange Soup from Rachel Schultz

Add carrot and broth to pot. Reduce heat to low. Cover and simmer for 40 minutes. Strain solid pieces out of soup and transfer to food processor.

Carrot & Orange Soup from Rachel Schultz

Pulse until smooth, adding some of the liquid if necessary. Return puree to liquid in stock pot. Add honey, orange juice, and salt & pepper. Cook over medium heat for 5 more minutes.

Carrot & Orange Soup from Rachel Schultz

CARROT & ORANGE SOUP
 
Author:
Serves: 5-6
Ingredients
  • 3 tablespoons olive oil
  • 1 red onion, diced
  • 2 garlic cloves, minced
  • 1 tablespoon chili powder
  • 1 tablespoon ginger, grated
  • 2 oranges, zested
  • 8 carrots, chopped
  • 2 cups vegetable broth
  • 2 tablespoons honey
  • ½ orange, juiced
  • Salt & pepper
Instructions
  1. Heat olive oil, onion, garlic, chili powder, ginger, and orange zest in a stock pot over medium heat for 2-3 minutes.
  2. Add carrot and broth to pot. Reduce heat to low. Cover and simmer for 40 minutes.
  3. Strain solid pieces out of soup and transfer to food processor.
  4. Pulse until smooth, adding some of the liquid if necessary.
  5. Return puree to liquid in stock pot. Add honey, orange juice, and salt & pepper.
  6. Cook over medium heat for 5 more minutes.

Adapted from Soulvaki for the Soul.

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Comments

  • I just made this soup and loved it! I used half the chili powder and didn’t add any salt, but otherwise followed the reciepe exactly. It made a little less than I thought it might, so next time I’ll be making a double batch.

  • […] 9. Carrot & Orange Soup […]

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