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We are on day 3 of sharing immunity boosters and there probably couldn’t be a better combination than the sweetness of Orange (loaded with vitamin A, beta-carotenes, B-complex vitamins, potassium and calcium); the goodness of Carrot (containing antioxidants); the punch of ginger (anti-inflammatory agent) that play off against each other beautifully in this flavorful vegetarian Carrot-Orange-Ginger Soup. There’s a reason they say ‘It takes three to tango’!
Prep Time – 20 mins
Cook Time – 25 mins
Serves – 4
Ingredients
½ kilo carrots finely chopped
1 medium onion chopped
6 garlic cloves
1 (2-inch) piece fresh ginger
3 tablespoons vegetable oil/olive oil
Juice of 1 large orange
4 cups vegetable stock
1 bay leaf
Salt and pepper, to taste
Coriander
1/4 cup sour cream or plain yogurt
Method
In a large saucepan, heat oil over medium heat. Add carrots, onion, garlic, and ginger and cook, stirring occasionally, until onion is golden. Add chicken stock, orange zest, and bay leaf to cooking vegetables. Bring to a boil. Reduce heat to medium-low, cover and cook, stirring occasionally, until carrots are tender about 20 minutes. Next, in a blender or food processor, puree soup in batches until smooth; return to saucepan. Stir in orange juice and season with salt and pepper to taste. Cook over medium heat, stirring occasionally, until heated through, 2 to 3 minutes. Garnish each soup bowl with a dollop of sour cream or yogurt and sprinkling of coriander and serve.
