Ingredients Jump to Instructions ↓

  1. Half a cup of butter

  2. Two finely chopped medium sized onion s

  3. Two tablespoons of peeled and grated fresh ginger

  4. One and a half pounds of thinly sliced carrot s

  5. Six cups of chicken stock (You can add more if too thick)

  6. Half a cup of orange juice

  7. Salt to taste

  8. Half a tablespoon of black pepper (or more to taste)

Instructions Jump to Ingredients ↑

  1. Melt the butter slowly over medium/high heat

  2. Sauté the onions until they become translucent, should take about 5 minutes

  3. Add the ginger and cook for further two minutes

  4. Add carrots, chicken stock and orange juice, once it boils, reduce the heat covering and simmering until the carrots are tender usually around 15 minutes

  5. Using a hand held or stand alone blender, blend the mixture until smooth

  6. Return your soup to the pan and add the salt and pepper

  7. Serve hot


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