Posted by FootsieBear at April 28, 2001
This soup not only looks orange, it tastes orange.
3 cups chicken or vegetable broth, divided
1 large onion, diced
2 teaspoons ground ginger (or 1 tablespoon minced fresh ginger)
1 (15 ounce) can sliced or diced carrots, drained
1 (16 ounce) can cut sweet potatoes in light syrup, drained
1 cup orange juice
Shredded peel of 1 large orange
Salt and pepper to taste
Low-fat sour cream or plain yogurt to garnish
Thinly sliced green onions for garnish
In a large saucepan, combine 1 cup of the broth with onion and ginger. Cover and cook over medium heat for 5 minutes or until onion is tender.
In a food processor or blender, puree the onion-ginger mixture with carrots, sweet potatoes and orange juice.
When smooth, return to the saucepan and stir in orange peel and as much broth as necessary to achieve the desired consistency. Season with salt and pepper.
Reheat if desired to serve hot, or refrigerate to serve cold. Top with a dollop of sour cream or yogurt and sprinkle with sliced green onions. Yield: 8 cups. Prep time: 25 minutes.
Variation: To use fresh vegetables, cook 3 medium carrots, scraped, sliced or chopped, and 3 medium sweet potatoes, peeled and cut into pieces. When tender, use in place of the canned vegetables.
NOTE: If using fresh ginger, peel a portion and mince enough for this recipe from the peeled portion. Wrap the remaining ginger in a plastic bag, then foil (or put in a freezer plastic bag) and store in freezer to grate off more as needed — from the frozen state. Otherwise, refrigerated ginger lasts only about a week.
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