This soup recipe combines the sweet flavor of carrot juice with savory leeks, tangy orange juice and spicy ginger.
I love this soup recipe because it is so easy to prepare and delicious. It is a cold soup and I know a lot of people are hesitant to try these. But the flavor is outstanding, savory and tangy at the same time.
It is an excellent choice as a first course for a brunch or a light lunch.
Carrot Orange Soup
- 8 medium carrots, thinly sliced
- 1 cup leeks, chopped
- 1 tsp. minced ginger
- 4 cups chicken broth
- 2 tbsp. butter
- 2 cups orange juice
- salt and pepper to taste
- mint and sliced orange for garnish
Bring the 4 cups of chicken broth and 2 tablespoons of butter to a slight boil.
Add the carrots, leeks and ginger and cook over a medium heat until the carrots are tender.
Remove from the heat. Place the soup in a blender and blend until smooth. Return the blended mixture to saucepan.
Add 2 cups of orange juice, or as much as you want to create the desired consistency. Add salt and pepper and bring this just to a boil.
Remove from heat and put in the refrigerator to chill. When it's time to serve the soup, garnish with a slice of orange and just a few fresh mint leaves.