Although the season is warming up, the evenings can be cool and at dinnertime I still like the idea of a warming soup, like this all-time favorite.
Steam a pound of asparagus, serve them with my Quick Smoked Salmon (see recipe) and your Friday night dinner is complete!
Ingredients:
(serves 4) A V B Gf
- 1 ½ lb. organic carrots
- 1 3-inch piece of fresh ginger
- 5 cups of vegetable stock
- 2 Tbsp. Evoo
- 1 small yellow onion
- ½ cup fresh orange juice
- 1 pinch of nutmeg
- Salt (to taste, optional)
- Pepper (to taste, optional)
- Crème fraîche for garnishing
Peel and chop the onion. Wash the ginger and chop it coarsely. Heat the Evoo in a large pot and sauté the onion and ginger for about five minutes or until golden brown, stirring often.
Peel, wash and chop the carrots coarsely, then add them to the pot, together with the stock and the orange juice. Bring to a full boil, lower the heat to medium/low, and cook for 45 minutes.
Puree with an electric immersion blender until the soup reaches a smooth texture. Should the soup result too thick, add some hot water.
Add nutmeg, salt and pepper to taste. Serve hot, with a swirl of crème fraîche or a few drops of Evoo.