Ready for some hot soup? Try this Florida Carrot, Orange and Ginger soup, a flavorful combination of veggies and citrus using fresh Florida ingredients. You’ll get plenty of essential vitamins in one serving and this recipe will send you back for more.
One added note: You may want to double this recipe to have plenty of leftovers.
Florida Carrot, Orange & Ginger Soup*
1 tablespoon of clarified butter (see below for how-to)
3 cups vegetable stock (found in grocery stores)
¾ cup onion, diced
3 cups of Florida carrots, diced
1 cup of fresh Florida orange juice (two oranges, fresh squeezed)
1-2 tablespoons grated ginger
1 orange – zest from one orange
Salt, white pepper to taste
Cilantro for chiffonade for garnish (optional)
- Brown the onion in clarified butter. Use a pot large enough to hold all the ingredients comfortably.
- Add the carrots and the stock to the pot and bring to a boil.
- Turn down to a slow simmer and cook until the vegetables are soft (20-30 minutes, but be sure to check to see if they are soft).
- Strain the vegetables from the stock, retaining the broth.
- Puree the vegetables in a food processor. When they are very smooth, add the stock back in through the feed tube. Puree for a few seconds longer.
- Add mixture back to cook pot.
- Add the orange juice, grated ginger and orange zest to the pot and bring to a simmer. Simmer slowly for a few minutes.
- Pour the hot mixture through a fine wire sieve. Using a spoon, press the solids through the sieve. (This step could be optional if you don’t mind the ginger and zest in the soup.)
- Adjust seasoning with salt and white pepper. Reheat if necessary.
- Served hot, garnished with a cilantro chiffonade (optional).
*To make clarified butter, place 2 tablespoons of butter in heavy saucepan, melt over low heat. Remove from heat and let stand for 5 minutes. Skim foam from top (straining out the milk solids.) Clarified butter is used for cooking at higher temperatures.
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*Recipe courtesy of Euphemia Haye Restaurant, Longboat Key, Florida