Ginger Carrot Soup

  • 1 cup sliced leek
  • 1 Tbsp. minced fresh ginger
  • 1 1/2 pounds (about 9) carrots peeled and cut into 1" length
  • 2 cups vegetable stock
  • 2 cups fresh orange juice
  • 1/4 cups fresh chopped mint
  • salt
  • ground white pepper
  • fresh citrus slices and orange zest for garnish

Saute the leek and ginger until the leek is tender or about 5 minutes. Add the carrots and saute a bit more. Add the stock, bring to a boil, reduce the heat, and simmer until the carrots are tender, about 30 minutes. Puree using a blender in the pot. Add the orange juice and stir in the mint.

  • Yields: 2-3 servings
  • Preparation Time: depends upon how you serve it -- add 2 hours if you chill it

Add new comment

Filtered HTML

  • Web page addresses and e-mail addresses turn into links automatically.
  • Allowed HTML tags: <a> <em> <strong> <cite> <blockquote> <code> <ul> <ol> <li> <dl> <dt> <dd>
  • Lines and paragraphs break automatically.

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
CAPTCHA
This question is for testing whether or not you are a human visitor and to prevent automated spam submissions.