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Solid Gold Soup

Western.Chefs's picture
Ingredients
  Onion 1⁄2 Cup (8 tbs), minced
  Butter/Margarine 2 Tablespoon
  Flour 1 Tablespoon
  Scraped carrots 2 Cup (32 tbs), sliced
  Sliced scraped carrots 2 Cup (32 tbs)
  Water 2 1⁄2 Cup (40 tbs)
  Sugar 2 Teaspoon
  Salt 1⁄2 Teaspoon
  Ground ginger 1⁄4 Teaspoon
  Ground cloves 1⁄4 Teaspoon
  Orange juice 1 1⁄2 Cup (24 tbs)
  Lemon juice 1 Tablespoon
  White pepper To Taste
  Sour cream/Sweet cream /yogurt 1⁄4 Cup (4 tbs)
  Chopped mint/Chives 1 Tablespoon
Directions

Cook onion and orange strip slowly in butter until soft but not brown.
Smooth in flour, then stir in carrots, water, sugar, salt and spices.
Cover and cook gently until tender enough to puree, 10 to 15 minutes.
Whirl in blender until smoothly pureed.
Blend in remaining ingredients except mint or chives.
Taste and add more salt and lemon juice, if needed.
Cover and chill several hours.
Serve cold in small bowls or cups with chopped mint or chives on top.

Recipe Summary

Cuisine: 
Asian
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Carrot
Interest: 
Healthy
Cook Time: 
20 Minutes

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