2 tablespoons canola oil or olive oil
1 3-inch piece fresh ginger, peeled and coarsely chopped (about 1/4 cup)
1 small yellow onion, coarsely chopped (about 3/4 cup)
4 cups sliced Earthbound Farm* Organic Mini Peeled Carrots (about 1 1/4 pounds)
5 cups vegetable stock or low-sodium vegetable broth
1/2 cup fresh orange juice
Pinch of ground nutmeg
Sea salt
Freshly ground pepper
Crème fraîche or sour cream, for garnish
1. Heat oil in a large saucepan over medium heat. Add ginger and onion, and cook, stirring occasionally, until soft and fragrant, about 5 minutes.
2. Add carrots, stock and juice. Raise the heat to medium-high and bring to a boil. Reduce heat to low, cover and simmer until carrots are very tender, about 45 minutes.
3. Puree the soup in the saucepan using an immersion blender. Or let the soup cool a bit, then puree in a blender or food processor and return to the saucepan. If you like a smoother texture,pass the pureed soup through a sieve.
4. Add nutmeg, salt and pepper to taste. If the soup is too thick, thin it with water or stock.
5. To serve chilled, refrigerate the soup until cold, at least 6 hours and up to 5 days. To serve warm, heat slowly over medium-low heat.
6. Garnish each serving with a spoonful of crème fraîche or sour cream. If desired, create a swirl pattern by dragging the tip of a knife or fork through the crème fraîche.
Makes 4 servings.
1 3-inch piece fresh ginger, peeled and coarsely chopped (about 1/4 cup)
1 small yellow onion, coarsely chopped (about 3/4 cup)
4 cups sliced Earthbound Farm* Organic Mini Peeled Carrots (about 1 1/4 pounds)
5 cups vegetable stock or low-sodium vegetable broth
1/2 cup fresh orange juice
Pinch of ground nutmeg
Sea salt
Freshly ground pepper
Crème fraîche or sour cream, for garnish
1. Heat oil in a large saucepan over medium heat. Add ginger and onion, and cook, stirring occasionally, until soft and fragrant, about 5 minutes.
2. Add carrots, stock and juice. Raise the heat to medium-high and bring to a boil. Reduce heat to low, cover and simmer until carrots are very tender, about 45 minutes.
3. Puree the soup in the saucepan using an immersion blender. Or let the soup cool a bit, then puree in a blender or food processor and return to the saucepan. If you like a smoother texture,pass the pureed soup through a sieve.
4. Add nutmeg, salt and pepper to taste. If the soup is too thick, thin it with water or stock.
5. To serve chilled, refrigerate the soup until cold, at least 6 hours and up to 5 days. To serve warm, heat slowly over medium-low heat.
6. Garnish each serving with a spoonful of crème fraîche or sour cream. If desired, create a swirl pattern by dragging the tip of a knife or fork through the crème fraîche.
Makes 4 servings.
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