Orange and Ginger Soup
By Chef John Ash
This brightly colored soup is delicious either hot or chilled. You can punch up any of the flavor elements to your taste.
Difficulty Level Easy
2 tbs Olive Oil
2 C Chopped onions
1 1/4 lbs Chopped or grated carrots
2 tbs Peeled Finely chopped ginger
4 C Chicken or vegetable stock
2 tbs Finely grated orange zest
1/2 C Orange juice
1/2 tsp Freshly grated nutmeg or allspice
Freshly ground pepper, white preferred
1/2 C Crème fraîche
Garnish Toasted hazelnut or walnut oil
Heat the olive oil in a deep saucepan or soup pot and add the onions, carrots and ginger. Sauté until the onion is translucent but not brown. Add the stock and bring to a boil. Reduce heat and simmer covered until the vegetables are tender, about 10 minutes.
With a blender puree the mixture until very smooth. Add the zest and juice to the desired soup consistency and return to the simmer. Stir in the nutmeg and season to your taste with salt and pepper. Whisk in the crème fraîche, ladle into bowls and drizzle with nut oil if using. Serve immediately.