Orange Carrot Soup Recipe
Ingredients
| Butter | 2 Tablespoon | |
| Ginger | 1/2 Teaspoon, minced | |
| Carrots | 1 pound, thinly sliced | |
| Leeks | 1/2 Cup (16 tbs), sliced | |
| Chicken broth | 3 Cup (16 tbs) | |
| Orange juice | 11/2 Cup (16 tbs) | |
| Dash salt white pepper | ||
| Orange slices | ||
| Grated raw carrot | ||
Directions
Melt butter in saucepan.
Add ginger, carrots and leeks.
Saute until leeks are soft.
Add 2 cups of chicken broth, cover and simmer until carrots are cooked, about 30 minutes.
Whirl in blender; return to saucepan.
Add remaining chicken broth and enough orange juice to desired consistency.
Season to taste.
Chill.
Top with orange slices and grated carrot.
Delicious served hot or cold.
Add ginger, carrots and leeks.
Saute until leeks are soft.
Add 2 cups of chicken broth, cover and simmer until carrots are cooked, about 30 minutes.
Whirl in blender; return to saucepan.
Add remaining chicken broth and enough orange juice to desired consistency.
Season to taste.
Chill.
Top with orange slices and grated carrot.
Delicious served hot or cold.
Chef
