Oh my how this soup made my spirit sing! Have you ever taken a mouthful of pure sunshine? This soup is just that good and so beautiful in appearance. The carrots add subtle flavor and color, the ginger warmth and depth, the lowfat milk a nice touch of creaminess. I found and adapted the recipe in an old cookbook that gave the credit for the soup to the Junior League of Pasadena. I adapted it to my own taste and pantry ingredients. It’s easy and took under an hour to prepare, and also has the added bonus of being low in calories.
CARROT GINGER SOUP
1 TBS butter
1 lb carrots, peeled and sliced thin
1 medium onion, chopped
1 14 – 16 ounce can chicken broth (or 2 cups homemade broth)
1 1/2 tsp. shredded orange peel
3/4 tsp ground ginger
1 1/4 Cup (10 ounces) lowfat (2%) milk
salt and pepper to taste
can be garnished with a fresh parsley sprig
Melt butter in saucepan. Add carrots and onion & 4 tbs water. Cook over medium heat for about 15 minutes until the vegetables begin to soften. Check and stir often to prevent burning.
Stir in one cup of the broth, orange peel and ginger. Lower heat and simmer for 20 minutes or until the vegetables are fork tender. In blender or food processor, puree the saucepan ingredients. Transfer back to the saucepan and add remaining broth and lowfat milk. Heat on low heat until warm, stirring as needed. Salt and pepper as needed. Enjoy.
MINDING MY P'S WITH Q 
Sounds lovely, Kathy. I’m a soup fan (for all seasons). With regard to the orange peel is that 1 1/2 tablespoons?
LikeLiked by 1 person
Oh Susie, thank you for picking up quantity. It is 1 1/2 teaspoons. I was able to fix it in the post, and also add a Cup to the lowfat milk. Thanks my friend. 😀
LikeLike
Hi Jane, my blogger friend Susie also noticed the quantity being awry. It is 1 1/2 tsp. The quantity adds just a subtle taste of orange, but you could add more if you are partial to the flavor. I adapted the recipe to what I had…that is always fun, but risky. I liked the mix and thought it turned out delicious. The original recipe also included a bit of coriander, but that is an ingredient I don’t usually have on hand…so I skipped it. (Thanks for asking about the quantity, I was able to edit the post to include the measurement.) 😀
LikeLike
Thanks for clarifying, Kathy. I had seen another recipe over Simply Recipes and it had called for 3 strips of orange peel. That struck me as excessive (and I love oranges) but then found in Elise’s instructions those strips are boiled in the broth and removed. I would prefer having a bit of the rind blended into the soup as your recipe does. I would think that would make the flavor brighter. Someday I will buy a blending stick, think it would be safer than using a blender for gravies, etc. Besides, my blender is old and the keys are stuck so it’s not running. 😦 Using an electrical lubricant hoping it will free them up as I need a blender for my enchilada sauce which I make from scratch (using dried Hatch red chile pods which are soaked and then blended). I’m an old New Mexico gal.
LikeLiked by 1 person
Your enchilada sauce sounds good Jane. I have a hand me down blender from my parents that works well. I use my old one for crafts and garden now. It’s really a great way to kick start things I put in the compost, but I usually just toss them in…too much cleaning!
I liked the subtle taste of the orange. As you said…brighter. The lubricant sounds like a good idea for the blender.
LikeLike
I love carrot and coriander soup and always make it as a Christmas dinner starter. This also sounds delicious and I’m sure it’s worth a try! Thanks for sharing,
LikeLiked by 1 person
Hi Fatima, the original recipe called for coriander, but since I don’t usually have it on hand, I left it out…It was still delicious. Thanks for the comment. 🙂
LikeLiked by 1 person