Ginger-Orange Curried Carrot Soup
Prep Time
Makes
Cooking Mode
2 tbsp vegetable oil
1 onion, sliced
3 carrots, sliced
1 clove garlic, minced
1 tbsp chopped fresh ginger
2 tbsp flour
1 tbsp curry powder
4 cups vegetable broth
½ cup orange juice
2 tsp grated orange zest
½ tsp salt
½ cup 2% plain yogourt (optional)
parsley sprigs (optional)
2 tbsp vegetable oil
1 onion, sliced
3 carrots, sliced
1 clove garlic, minced
1 tbsp chopped fresh ginger
2 tbsp flour
1 tbsp curry powder
4 cups vegetable broth
½ cup orange juice
2 tsp grated orange zest
½ tsp salt
½ cup 2% plain yogourt (optional)
parsley sprigs (optional)
Directions
1Heat oil in a saucepan over medium heat. Add onion, carrots, garlic and ginger; cook until vegetables are slightly softened, about 5 min. Stir in flour and curry powder. While stirring, slowly pour in broth and orange juice; bring to a simmer. Cook until carrots are tender, about 20 min.
2Using a blender or food processor, purée soup; return to pan. Bring to a simmer; add orange zest and salt. Pour into bowls; garnish with some of the yogourt and parsley (if using) before serving.
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Personal Note
Personal Note
