Sydney's Carrot-Ginger Soup Recipe

Name: Sydney's Carrot-Ginger Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons canola oil; 2 leeks, white only; 6 large carrots; 1 large red potatoes; 2 teaspoons grated gingerroot; 4 cups chicken stock; ½ cup fresh orange juice; 1 teaspoon orange zest; ¼ teaspoon cinnamon; ¼ teaspoon white pepper

Servings: persons

2 tablespoons canola oil
2 leeks, white only
6 large carrots
1 large red potatoes
2 teaspoons grated gingerroot
4 cups chicken stock
½ cup fresh orange juice
1 teaspoon orange zest
¼ teaspoon cinnamon
¼ teaspoon white pepper

1
Before you start make sure your leeks are clean and sliced thin, that your carrots are peeled and sliced thin, and that your red potato is cubed to medium/small pieces.
2
In a large pot heat canola oil over medium heat.
3
Add the sliced leeks, carrots, potatoes and grated ginger.
4
Saute until soft, around 15 minutes, stirring often.
5
Add the chicken stock, reduce heat to a steady simmer and cook for 20 minutes.
6
Remove cooked veg from pot with a slotted spoon and place in a food processor.
7
Pulse until smooth.
8
Or use a immersion blender.
9
Return puree to your pot and add the remaining ingredients.
10
Cook for 5 minutes over medium heat.
11
Serve.

561

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 tablespoons canola oil, 2 leeks, white only, 6 large carrots, 1 large red potatoes, and more.

Yes, Sydney's Carrot-Ginger Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sydney's Carrot-Ginger Soup

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