Category: Soups

Posted on

Carrot Orange & Ginger Soup

Carrot Orange & Ginger Soup

Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Course Appetizer
Cuisine American
Diet Vegetarian
Keyword Carrots,, Ginger,, Oranges,

Equipment

  • 5qt stockpot
  • Blender
  • Cutting Board
  • Knife
  • Measuring Cups
  • Measuring Spoons
  • Vegetable Peeler
  • Rubber Spatula

Ingredients
  

  • 3 Tablespoons Olive Oil
  • 1 Pound Carrots Peeled & Sliced Thin
  • ¼ Cup Sweet Onion Small Diced
  • 2 Tablespoons Garlic Minced
  • 3 teaspoons Fresh Ginger Peeled & Grated Or Dry Ginger
  • 4 ½ Cups Chicken Stock Or Vegetable Stock
  • 1/4 Cup Fresh Orange Juice
  • 3 Tablespoons Whipping Cream
  • Salt To Taste
  • Pepper To Taste
  • Cilantro Cleaned & Chopped Fine For Garnish Optional
  • Sour Cream For Garnish Optional

Instructions
 

  • In a 5qt stockpot, on medium heat. Add the oil, carrots, onion and ginger, stirring occasionally for 6 minutes or until the onion starts to brown. Add the garlic stirring constantly for 1 minute.
  • Turn the heat up to high, add the stock, bring to a boil, cover and reduce the heat to a simmer for 20 minutes or until the carrots are soft, stirring occasionally.
  • In a blender, puree the soup in batches until smooth. (Please read the notes below before putting the soup in the blender)
  • Pour the soup back into the stockpot, bring to simmer add the orange juice, cream and season with salt and pepper
  • Garnish the soup with a dollop of sour cream and cilantro
  • Serve Immediately.

Notes

NEVER BLEND HOT FOODS IN A BLENDER WITHOUT FOLLOWING THESE SAFELY INSTRUCTIONS!
Fill the blender jar only a third of the way full, with an equal mixture of carrots and stock. Filling the jar more than this can cause too much pressure to build up and can blow the lid off the blender causing serve burns. To prevent this, follow these steps.
Before blending remove the center piece (feeder cap) from the blender lid.
Place the blender lid (minus the feeder cap) securely on the blender.
Cover the blender lid with a clean folded kitchen towel, leaving a small space for steam to escape but not enough for the hot soup to come out and burn you. The hot steam needs an easy escape route so that pressure won't build up, when the blender is turned on.
Hold the lid on securely and blend on the lowest speed, for 2 minutes or until soup is smooth.
Keyword Carrots,, Ginger,, Oranges,
Posted on

African Peanut Soup With Chicken

This Delicious, Healthy North African-inspired Soup, Consists Of Kale And Sweet Potatoes. Can Be Served Over Couscous

African Peanut Soup With Chicken

Steven Hazell
You can swap out the the chicken stock for vegetable stock and turn this into a great vegetarian soup.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Course Soup
Cuisine Global Cuisine
Keyword chicken,, Soup,
Servings 1

Equipment

  • 6qt Stock Pot
  • Cutting Board
  • Knife
  • Measuring Spoons
  • Measuring Cups
  • Rubber Spatula
  • Large Kitchen Spoon
  • Vegetable Peeler

Ingredients
  

  • ¾ Cup Roughly Chopped Roasted Peanuts
  • 2 Tablespoons Peanut Or A Neutral Oil Like Grapeseed
  • ½ Cup White Onion Diced Small
  • 1 Tablespoon Ginger Paste
  • 1 Tablespoon Fresh Garlic Minced
  • ½ Pound Skinless Boneless And Skinless Chicken Breasts Or Thighs. Cut Into Small Pieces
  • 3 Each Sweet Potatoes About 1 Pound, Peeled And Cut Into Thick Slices
  • 6 Cups Chicken Or Vegetable Stock
  • 4 Each Tomatoes Halved, Cored And Seeded (Canned Are Fine, Drain The Liquid)
  • ½ Pound Kale Washed, De-Stemmed And Cut Into Wide Ribbons
  • ½ Cup Peanut Butter Chunky Or Smooth
  • Pinch Cayenne
  • Salt & Pepper To Taste
  • Green Onions Chopped Fine To Garnish
  • Cilantro Chopped Fine To Garnish
  • Tomato Small Diced To Garnish

Instructions
 

  • In A 6qt Stockpot, Over Medium Heat; Add The Oil, Onion, Ginger & Garlic. Stirring Occasionally, Until The Onion Is Soft About 5 Minutes.
  • Add The Chicken And Continue Cooking For Another 6 Minutes, Until The Outside Is Browned.
  • Add ½ Cup Peanuts, The Cayenne, Salt & Pepper.
  • Stir In The Stock & The Potatoes. Bring To A Boil, Then Turn The Heat Down To Medium-low Till The Soup Begins To Simmer. Cook For 20 Minutes.
  • Stir In Tomatoes And Kale, Then Continue To Cook, Stirring Occasionally, Until The Chicken Is Cooked Completely Through, About 15 Minutes.
  • Stir In ¼ Cup Peanut Butter Or To Taste .
  • Serve Hot.
  • Garnish With Remaining Peanuts, Green Onions, Tomatoes & Cilantro (If Desired)
  • For More Spice Add Some Sriracha.
  • You Can Serve Over Cous Cous OR Brown Rice
Keyword chicken,, Soup,