Carrot Ginger Soup
Serves 4 to 6
3 tablespoons olive oil
1 small onion, finely chopped
3 tablespoons freshly grated ginger
2 pounds carrots, peeled and thinly sliced
6 cups chicken stock
½ cup freshly squeezed orange juice
½ cup heavy cream
¼ teaspoon ground cumin
½ pound lump crabmeat
1. Heat the oil in a large soup pot over medium-high heat. Add the onion, ginger, and carrots and sauté until the onion is tender, approximately 5 minutes. Stir in the stock and bring to a boil. Reduce the heat to medium-low and simmer, covered, until the carrots are tender, approximately 20 minutes.
2. Puree the mixture using a hand-held blender or food processor. Stir in the orange juice, cream, and cumin and bring the mixture to a boil. Season with salt and pepper, to taste. Ladle the soup into individual bowls and garnish with the crabmeat.
Enjoy!
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