Friday, December 28, 2012

Ginger Carrot Clementine Soup

Ahhh.  Soup on rainy days is just the best.  This one takes advantage of that box of cuties you have in your fridge.  You can make this soup with oranges too and we will be doing that when Olsen starts selling at the Sunday market (maybe this weekend!).  Another great source for organic citrus is from Twin Girls.  We had this soup Christmas Day as is and then the next day for leftovers I added some roast chicken to it for a very satisfying lunch.  Steve swears the leftover pork roast was delicious in it as well. 

Ginger Carrot Clementine Soup
3 tbsp olive oil
1/2 yellow onion, diced
1/4 cup fresh ginger, minced--this amount gives a pretty good heat, use to your taste
4 cups chopped and peeled carrots (about 1 1/2 pounds)--more for a thicker soup
3 cups chicken or vegetable stock
1 cup fresh squeezed clementine juice (or orange juice)
dash nutmeg
salt and pepper to taste
In a large pot, sautee onions and ginger in olive oil until soft, about 3-5 minutes. Add carrots and stock and reduce heat to medium. Allow to simmer for about 40 minutes, or until carrots are soft. Add clementine juice and stir well. Working in small batches and using a food processor or blender, process soup until smooth. Return to pot or serving bowl and add nutmeg, salt and pepper, stirring well.

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