Carrot-Orange Cream Soup with Ginger
Soups • World
Description
46 calories per 100 grams.
Ingredients
- Turnips 7 pieces
- Oranges 1 piece
- Grated Ginger Root 2 teaspoons
- Onion 1 piece
- Garlic 2 cloves
- Grated Ginger Root ½ teaspoon
- Cinnamon ½ teaspoon
- Nutmeg ½ teaspoon
- White Pepper (whole) ¼ teaspoon
- Ground clove ¼ teaspoon
- 10% cream 5 fl oz
- Chicken Broth 0 qt
- Butter 1 tablespoon
- Salt ½ teaspoon
- Toasted Sesame 1 tablespoon
- Thyme 4 sprigs
Step-by-Step Guide
Step 1
Chop the onion. Peel 7 medium carrots and slice them into medium-thick rings.
Step 2
Melt one tablespoon of butter and sauté the onion until soft, then add the minced garlic, and as soon as the garlic becomes fragrant, add the carrot rings to the pan.
Step 3
Reduce the heat so the carrots do not fry, and in the meantime, carefully peel the orange and cut the peel into thin strips. You will also need the juice from this orange, so don't eat it now.
Step 4
You can check the doneness of the carrots with a fork; they should become soft. Pour the waiting broth into the softened carrots. Also, add the orange peels, 2 teaspoons of grated fresh ginger, ½ teaspoon of dried ginger, cinnamon, nutmeg, pepper, cloves, and salt as listed. Squeeze the juice from the orange into the mixture.
Step 5
Bring the mixture to a boil, then reduce the heat to medium. Let the soup simmer for another 20 minutes.
Step 6
Meanwhile, you can place one tablespoon of sesame seeds in a dry pan and gently toast them until they turn a pleasant beige color, or until the sesame begins to smell fragrant.
Step 7
After 20 minutes, remove the soup and let it cool.
Step 8
Pour the soup into a blender, strip the leaves from 4 sprigs of thyme, and add the cream.
Step 9
In the final step, pour the cream soup from the blender into an elegant dish. When serving, garnish with a slice of orange and sprinkle with sesame seeds. A couple of sprigs of thyme will make a nice decoration, but you can also lightly dust the dish with parsley.
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