Silky Carrot and Ginger Soup
1 Tbs. unsalted butter
½ small onion or 2 shallots, chopped
1 tsp. minced fresh ginger
¾ lb. carrots, peeled, trimmed and chopped (1 ½ cups)
1 ½ tsp. light brown sugar
½ cup fresh orange juice
2 to 2 ½ cups vegetable broth
2 Tbs. white rice
2 Tbs. thick yogurt for garnish
1 Tbs. slivered mint leaves, optional
- Melt butter in saucepan over medium heat. Add onion, and sauté, stirring often, 3 to 5 minutes, until translucent. Add ginger and carrots, and cook, stirring, 5 minutes more. Add sugar, and cook, stirring, 1 minute more; add orange juice; bring to a boil over medium-high heat, stirring bottom of pan with wooden spoon to deglaze. Cook until liquid reduces by about half, about 3 minutes.
- Add broth and rice, and bring to a boil. Add salt and pepper, reduce heat to low, cover and cook about 30 minutes, or until carrots are very tender.
- Put mixture in food processor (or in blender in batches), and purée until smooth. Adjust seasonings to taste. Heat through, garnish with dollop of yogurt and a sprinkle of mint leaves and serve.
Serves 2 to 3