Chilled Carrot-Orange Soup

We had this and the Gruyere Mushrooms Tarts as a light and complete meal. The soup was delicious and comes from Presidents Choice recipes. Their recipe also called for a Charred Corn Salsa which we didn’t have but I will include recipe in this post.

Ingredients for the soup

  • 1 tbsp. of olive oil (I used Canola oil)
  • 2 cups orange juice
  • 1 onion finely chopped
  • 4 carrots peeled and grated
  • 1 tbsp. grated fresh ginger root
  • 2 cups of chicken stock (for a complete vegetarian meal you could substitute Vegetable stock)
  • salt and pepper to taste

Ingredients for the salsa

  • 1 tsp. of olive oil
  • 1 cob of corn shucked
  • 2 tbsp. coriander freshly chopped

Directions for the soup

  1. In a large saucepan, heat oil over medium-high heat.
  2. Add onion and carrots and cook stirring for 10 to 12 minutes.
  3. Add ginger and cook stirring for 1 minute
  4. Pour in stock and bring to a boil
  5. Remove from heat and let it cool to room temperature
  6. In food processor or blender puree soup in batches until smooth ( I used a hand blender)
  7. Cover and refrigerate for 2 hours or until chilled
  8. Just before serving stir in orange juice and season to taste

Directions for the salsa

  1. Grill the shucked cob of corn on a lightly greased grill for 8 to 10 minutes or until tender and golden brown
  2. Cut the cob in half and stand on a cutting board
  3. Using a sharp knife cut kernels off from top to bottom
  4. Place in a small bowl and stir in coriander and oil

If serving soup with salsa put 1/4 of salsa in each bowl and ladle soup over it.

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