04 January 2010 ~ 2 Comments

Chilled Carrot Ginger Soup with Orange and Cardamom

DSC03294

Another delicious soup, invented in the Cat Can Kitchen 😉

4 – 5 large carrots, peeled and chopped
1 large onion, diced
3 cloves of garlic, minced
2 TBSP margarine or butter
salt and pepper to taste
1/2 tsp ginger
1/4 tsp cinnamon
1/4 tsp cardamom
2 packets oxo or 2 bullion cubes
enough water to cover the carrots in a large stock pot
1 1/2 cups milk
1 cup orange juice

Saute the onion, carrots and garlic in the butter, until the onions are starting to brown and the carrots are slightly golden. Add salt, pepper and spices and continue to cook on medium heat for another 5 minutes. Next, transfer to a large stock pot, and add enough water to cover the carrots and add the bullion. Cook on medium heat for about 30 – 45 minutes, until carrots are tender. Add milk and orange juice and heat through. Puree in a blender or with hand blender, and serve either warm, or chill and serve several hours later.

2 Responses to “Chilled Carrot Ginger Soup with Orange and Cardamom”

  1. Dawn Wentzell 4 January 2010 at 9:24 pm Permalink

    Sounds tasty, but chilled? In January??

  2. Catherine Robertson 5 January 2010 at 7:14 am Permalink

    I tried it both ways. I *preferred* it hot, but it was very flavourful cold as well!


Leave a Reply