Zesty Carrot-Orange Soup

February 4, 2013

A few years ago, while visiting family in Germany, I was invited to a relative’s house for dinner. My aunt went to lengths to prepare a meal that I’d enjoy - and (as usual), this tasty vegetarian meal hit the spot! This soup is SO tasty, and not only that, it’s super easy and wonderfully healthy! Vegetarian or not, all of my relatives really enjoyed it! How could one not, with the super healthy and delicious ingredients! Carrots are very high in Vitamin A, which is wonderful for both your immune system and your vision. And oranges are packed with Vitamin C, also beneficial for immunity, vascular integrity, and a host of other benefits! Ginger and garlic are wonderful for boosting immunity, not to mention helping fight whatever bug might be ailing you!

 

Winter is the perfect time to enjoy warming soups, especially when these snowy, windy days chill you to the bone. The crisp carrots and zesty-sweet oranges combine so nicely, this recipe works well on it’s own as lunch, as an appetizer or for dinner with salad and whole grain bread!

 

Danke Astrid!

 

(Astrid’s) Carrot-Orange Soup

 

1 kg Carrots, peeled & chopped

3 medium Onions, peeled & chopped

3 cloves of Garlic (or more if you like!), peeled and chopped

3 tablespoons Olive Oil

1.5L Vegetable Stock

Zest from 2 Oranges

Zest from 1 Lemon

1-2” slice Ginger, peeled & chopped

Pepper, to taste

Parsley & Chives

 

Pour olive oil into a large pot and saute the onions and garlic, stirring constantly (careful not to let them brown!)

Add vegetable stock, carrots, ginger and fruit zest, bring to a boil, then reduce to simmer until the carrots are soft.

Use a food processor or blender to puree the soup in batches, then return the soup to the pot.

Reheat and season with pepper (and herbamare if needed).

Garnish, serve and enjoy!

 

Note: I like to drizzle a swirl of fresh orange-lemon juice on top!

 

Enjoy!

Dr Katarine Holewa, ND

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