Carrot, orange and cilantro soup
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | teaspoon | Vegetable oil |
| 1 | pounds | Carrots, sliced |
| 6 | ounces | Onion, chopped |
| 2 | mediums | Oranges, grated & squeezed |
| 1½ | pint | Vegetable stock |
| 2 | tablespoons | Cilantro, chopped |
| 1 | teaspoon | Salt |
| Pepper, to taste | ||
Directions
Heat oil in a soup pot. Add the carrot & onion.
Cover & saute for 10 minutes, without browning. Shake the pot occasionally.
Add the orange zest & orange juice, stock, cilantro & the rest of the seasonings. Bring to a boil, cover & simmer for 45 minutes.
Set aside to cool slightly. Pour soup into a blender & puree until smooth. Return to pan & re-heat. Serve hot.
Elizabeth Brand, "Vegetables"
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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