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Orange Bisque


This soup not only looks orange, it tastes like an orange.



  1. In a large saucepan, combine 1 cup of the broth with onion and ginger. Cover and cook over medium heat for 5 minutes or until onion is tender.
  2. In a food processor or blender, puree the onion-ginger mixture with carrots, sweet potatoes and orange juice.
  3. When smooth, return to the saucepan and stir in orange peel and as much broth as necessary to achieve the desired consistency. Season with salt and pepper.
  4. Reheat if desired to serve hot, or refrigerate to serve cold. Top with a dollop of sour cream or yogurt and sprinkle with sliced green onions.

Yield: 8 cups

Variation: To use fresh vegetables, cook 3 medium carrots, scraped, sliced or chopped, and 3 medium sweet potatoes, peeled and cut into pieces. When tender, use in place of the canned vegetables.

If using fresh ginger, peel a portion and mince enough for this recipe from the peeled portion. Wrap the remaining ginger in a plastic bag, then foil (or put in a freezer plastic bag) and store in freezer to grate off more as needed — from the frozen state. Otherwise, refrigerated ginger lasts only about a week.

Posted by FootsieBear at Recipe Goldmine April 28, 2001.


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