Chilled Orange-Carrot Soup
Yield
10 servingsPrep
15 minCook
40 minReady
60 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | teaspoon |
ginger
grated |
|
| 8 | each |
carrots
thinly sliced |
|
| ¾ | cup |
leeks
white parts only, sliced |
|
| 3 | tablespoons |
margarine
|
|
| 4 | cups |
vegetable stock
|
|
| 2 | cups |
orange juice
|
|
| 1 | x |
salt
|
*
|
| 1 | x |
white pepper
|
*
|
| 1 | each |
oranges
halved and sliced |
|
| 10 | each |
mint sprigs
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3.8 | ml |
ginger
grated |
|
| 8 | each |
carrots
thinly sliced |
|
| 177 | ml |
leeks
white parts only, sliced |
|
| 45 | ml |
margarine
|
|
| 946 | ml |
vegetable stock
|
|
| 473 | ml |
orange juice
|
|
| 1 | x |
salt
|
*
|
| 1 | x |
white pepper
|
*
|
| 1 | each |
oranges
halved and sliced |
|
| 1E+1 | each |
mint sprigs
|
* |
Directions
Sauté ginger, carrots and leeks in margarine until the leeks are tender, about 4 minutes.
Add 3 cups of broth, cover and simmer until the carrots are tender, about 35 minutes.
Remove from heat and allow to cool.
Transfer to food processor and purée until smooth.
Return to pot, stir in remaining broth and half the orange juice.
Add remaining juice 1 tablespoon at a time until the consistency is that of a thin soup.
Season and chill.
Serve garnished with orange slices and mint sprigs.
