Serves 6 to 8
My mother’s best friend Rosemarie introduced me to this recipe. The combination of carrot and orange is simply delicious, and the bite of the ginger at the tail end of the soup is a welcome surprise. You can increase the carrot intensity by juicing 5 or 6 additional carrots and substituting the water for this carrot juice. Just note that this will concentrate the flavor quite a bit. And, be sure to adjust the ginger to suit your taste as it can be very spicy!
10 medium carrots
1 to 2 medium oranges (any variety will do), sliced in half and juiced
2 medium potatoes (red or white)
6 cups of water and 1 vegetable broth cube or 6 cups of vegetable or chicken stock
2 inch piece of ginger, cleaned, peeled and chopped
Salt and pepper to taste
Scrub potatoes. Chop each potato into 6 even pieces. Do not peel.
Sautee onion in olive oil, salt and pepper until translucent.
Add potato pieces to onions.
Add 6 cups of water / vegetable broth cube, carrot juice, or stock and bring to a boil, covered.
While pot is boiling, scrub carrots.
Chop carrots into ¼ to ½ inch disks.
Add carrots, orange juice and chopped ginger once liquid begins to boil.
Simmer, uncovered, until carrots are cooked through, and liquid has reduced some, 30 to 45 minutes.
Puree with a hand blender, or in the counter top blender (with care, the steam from the hot soup has a tendency to pop out of the blender).