A fine blend of carrots and ginger give this delicious soup a bit of a zing.
Quantity
12
Quantity Unit
6 ounce
Prep Time (minutes)
30
Cook Time (minutes)
60
Ready In (minutes)
90
Ingredients
Amount
Measure
Ingredient
1
tablespoon
butter unsalted
5
cups slices (1" dia)
1 inch piece of fresh ginger, peeled and cut into slices
64
tablespoons chopped
1 whole shalott
16
tablespoons
orange zest from 1 orange
6
cups, chopped
Carrots
6
cups (8 fl oz)
water
0.5
cups
orange juice
4
fliud ounces
heavy cream
Steps
Sequence
Step
1
In a Cuisinart® MultiClad 3-3/4-quart saucepan, melt butter over medium heat. Add ginger, shallots and zest; cook, stirring frequently, until vegetables are translucent, about 3 to 5 minutes. Add carrots; cook 2 to 3 minutes longer. Add chicken stock and orange juice. Bring to a boil, then reduce heat to low. Cover and cook until carrots are very tender, about 25 to 30 minutes.
2
Drain vegetables, reserving cooking liquid. Place vegetables and 2 cups of the liquid in the blender jar of the Cuisinart® SmartPower Blender/Food Processor. Cover and blend on Liquefy, until smooth and creamy, about 40 seconds. Return puréed vegetables and reserved cooking liquid to saucepan. Over low heat, add half
