Carrot, Orange, and Ginger Soup

Ingredienti

2 lbs carrots

2 lg yellow onions

1 stalk celery

2 tbsp butter or olive oil

2 1/2 cups water

2 1/2 cups vegetable broth

1 1/2 tbsp minced fresh ginger

3/4 tsp salt, plus more to taste

Zest and juice of one orange

1-2 tbsp lemon juice

1-2 tsp sugar if needed

Garnish (opt)

Orange zest

Fruity green olive oil

Cilantro leaves

Istruzioni

Peel and thinly slice the carrots. Coarsely chop the onions and trim and slice the celery

Melt the butter or heat the olive oil in a large saute pan or a skillet with sides and cook the onions in it with a big pinch of salt, stirring often over medium heat until golden brown (~30 min). Add the sliced carrots and the celery, water, broth, minced ginger, and half a tsp of salt. Cover, lower the heat, and let simmer for 40-50 minutes, until all the vegetables are completely soft.

Lightly grate the zest from a clean orange, using a very sharp grater, and then juice the orange (you should have about half a cup of juice). Add the orange juice and 1/4 tsp zest to the soup. Puree the soup in a blender until it's perfectly smooth (may need to do in batches).

Stir in a tbsp of lemon juice and taste. Add more, a tiny bit at a time, until you like the sweet-tart balance and can still clearly taste carrots and ginger. Correct the seasoning with more salt and a touch of sugar if needed.

When serving, stir a pinch of zest, drizzle with olive oil, and scatter fresh cilantro on top

Note

From "Love Soup" by Anna Thomas