Recipe courtesy of Georgia Downard
Show: Cooking Live
Total:
55 min
Active:
30 min
Yield:
4 servings

Ingredients

Directions

Peel and thinly slice the carrots. Finely chop the onion. Peel and chop the garlic cloves. In a large saucepan, heat oil over medium heat. Add carrots, onion, garlic, and ginger and cook, stirring occasionally, until onion is golden, 6 to 8 minutes. Meanwhile grate the orange to yield 2 teaspoon grated zest. Juice orange to yield 1/2 cup orange juice.

Add chicken stock, orange zest, and bay leaf to cooking vegetables. Bring to a boil. Reduce heat to medium-low, cover and cook, stirring occasionally, until carrots are tender about 20 minutes.

In a food processor or blender, puree soup in batches until smooth; return to saucepan. Stir in orange juice and season with salt and pepper to taste. Cook over medium heat, stirring occasionally, until heated through, 2 to 3 minutes. Mince cilantro or parsley to yield 2 tablespoons. Garnish each soup bowl with a dollop of sour cream or yogurt and sprinkling of cilantro and serve.

Trending Videos 6 Videos

Get the recipe

Pushable Rose Pops 00:48

Cool off this summer with these raspberry gelatin and rose cake pops.

Similar Topics:

IDEAS YOU'LL LOVE

Baby Carrots

Recipe courtesy of Rachael Ray

Whiskey-Glazed Carrots

Recipe courtesy of Ree Drummond

Best Tomato Soup Ever

Recipe courtesy of Ree Drummond

Neely's Chickpea, Ham and Swiss Chard Soup

Recipe courtesy of The Neelys

Italian Wedding Soup

Recipe courtesy of Giada De Laurentiis

Orange-Ginger Carrots with Bourbon

Recipe courtesy of Bob Blumer

Orange-Ginger Fried Wontons

Recipe courtesy of Melissa d'Arabian

Carrot Soup

Recipe courtesy of Family Circle Magazine

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.