Time 21m Yield 5 c (1.2 l) Number Of Ingredients 8 Steps:
- Sauté carrots, onions and ginger in butter spread until soft.
- Add 2 cups (480 ml) of broth. Simmer until tender.
- Place oranges, orange peel, and cooked vegetable mixture into the Vitamix container and secure lid.
- Select Variable 1.
- Turn machine on and slowly increase speed to Variable 10, then to High.
- Blend for 30-45 seconds until smooth. Adjust consistency with remaining 2 cups (480 ml) of broth.
- Season to taste with salt and pepper. Serve hot or cold. Garnish with light sour cream and chopped cilantro.
Time 20m Yield Makes 6 cups Number Of Ingredients 8 Steps:
In a pot over medium heat, cook shallots and ginger in coconut oil until fragrant, 2 minutes. Add carrots, sweet potato, water, and 2 teaspoons coarse salt salt. Simmer, covered, until vegetables are tender, 10 minutes. Puree in a blender until smooth. Season with salt; serve hot or cold with yogurt.
Time 1h30m Yield 6 Number Of Ingredients 12 Steps:
Melt butter in a large pot over medium heat. Add onion, ginger, and garlic; saute until softened, 15 to 20 minutes. Add broth, carrots, and wine. Bring to a boil. Reduce heat to medium and simmer, uncovered, until carrots are tender, about 45 minutes. Puree with an immersion blender until carrots are no longer chunky and soup has a thick consistency. Add lemon juice, salt, pepper, and curry powder. Serve in large mugs with chives and fresh black pepper.
Time 30m Yield 4 serving(s) Number Of Ingredients 11 Steps:
Wash the carrots and cut it up into chunks. (If you are using non-organic carrots, peel them.) Chunk up the onion and potatoes also. Put the vegetables, stock cubes, parsley and bay leaf into a pot and add enough water to cover. Bring to a boil, then lower the heat and simmer until all the vegetables are very tender, about 40 minutes. Peel and grate the ginger. Add it and the cardamon to the soup. Purée the soup with a stick blender or in batches in your mixer or food processor. (If you use a food processor, you may need to pass it through a sieve to make it smooth.). Return to the heat and stir in the orange juice. Season to taste. Swirl in the cream just before serving.
Time 35m Yield 4 servings. Number Of Ingredients 6 Steps:
In a large saucepan, combine the broth, orange juice, vinegar, honey and ginger. Add carrots. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until crisp-tender. , Uncover. Increase heat to high. Cook and stir for 5 minutes or until cooking liquid is thickened.
Time 50m Yield 6 Number Of Ingredients 10 Steps:
Melt butter in a large pot over medium heat and cook carrots, onions, and ginger until softened, about 5 minutes. Dust with flour and cook and stir for 2 minutes. Add broth, cover, and simmer until carrots are soft, 15 to 20 minutes. Season with sea salt and white pepper. Puree carrot soup with an immersion blender until smooth. Zest 1 orange until you get about 1 teaspoon zest. Juice both oranges. Stir orange juice and creme fraiche into the soup and heat over medium-low heat, but do not boil. Stir in orange zest and season with salt and pepper. Sprinkle with pistachios.
