Briefly cooking the spices brings out their oils and enhances the flavor. Before pureeing the soup, be sure the carrots are tender. Once the orange juice has been added, reheat the soup over very low heat.
Recipe information
Yield
makes 8 servings
Ingredients
2 tablespoons each butter and olive oil
2 medium-sized onions, chopped
1/4 teaspoon ground ginger
1/8 teaspoon ground mace
10 medium-sized carrots, peeled and sliced
8 cups defatted chicken or vegetable broth
1 tablespoon grated orange zest
1 cup freshly squeezed orange juice
Salt and freshly ground black pepper, to taste
Snipped fresh chives, for garnish
Preparation
Step 1
1. Melt the butter with the oil in a large saucepan over low heat. Add the onions and cook, stirring, until wilted, about 15 minutes. Sprinkle with ginger and mace; cook, stirring, for 1 minute.
Step 2
2. Add the carrots, broth, and orange zest. Bring to a boil, reduce heat, and simmer, partially covered, about 20 minutes. Cool slightly.
Step 3
3. Puree in batches in a food processor. Return to the pot; stir in orange juice, salt, and pepper. Heat over low heat. Garnish with chives.
Nutrition Per Serving
Per serving: 130 calories
14 g carbohydrates
4 g protein
6 g fat
10 mg cholesterol.
#### Nutritional analysis provided by New Wellness
Richmond
Va.
