This soup not only looks orange, it tastes like an orange.
- 3 cups chicken or vegetable broth, divided
- 1 large onion, diced
- 2 teaspoons
ground ginger (or 1 tablespoon minced fresh ginger)
- 1 (15 ounce) can sliced or
diced carrots, drained
- 1 (16 ounce) can cut sweet potatoes in light syrup, drained
- 1 cup orange juice
- Shredded peel of 1 large orange
- Salt and pepper to taste
- Low-fat sour cream or plain yogurt to garnish
- Thinly sliced green onions for
- 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.
- In a food processor or blender, puree the onion-ginger mixture with carrots,
sweet potatoes and orange juice.
- 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.
- 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.