Carrot soup

Recipe by: SaveMore Food Stores
50 minutes
  • 10 large carrots (or 13 - 15 medium carrots, peeled and chopped)
  • 1 onion (large, peeled and chopped)
  • 1 cayenne pepper (deseeded and chopped)
  • 1 clove garlic (peel and chopped)
  • 4 cups vegetable stock
  • 1/2 cup orange juice
  • 2 Tbsp. vegetable oil
  • 1/2 tsp. powdered ginger
  • salt
  • pepper
  • In a saucepan, heat the oil over medium, then add the onions. Cook for 4 minute or until translucent.

  • Add the cayenne pepper, garlic, and carrots. Continue cooking for 5 minutes, stirring often.

  • Add the vegetable stock, powdered ginger, and orange juice and bring the mix to a boil. Then reduce the heat to low, cover, and simmer for 30 minutes.

  • Pour the soup into a blender and process until smooth. Then pour it back into the saucepan and heat.

  • Ladle into bowls and serve.