Carrot soup with orange, ginger and herb broth

Servings: 4

Preparation Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes

Ingredients:

• 500 g carrots, sliced
• 30 g unsalted butter
• 180 ml orange juice
• 1,200 ml hot water with 1 tbsp mixed dried herbs (such as oregano, mint, thyme), crushed
• 1 small onion, diced
• 1 tbsp ground ginger
• Salt and freshly ground pepper

For Serving:

• 4 tbsp strained yogurt
• Leaves from 4-5 sprigs of fresh cilantro or parsley

Instructions:

1. In a large pot, melt the butter over medium heat. Add the carrots and onion and sauté for about 5 minutes, until softened.
2. Add the orange juice, hot water with herbs, salt, pepper, and ginger. Cover the pot and bring to a simmer.
3. Cook for about 20 minutes, until the vegetables are tender. Remove from heat.
4. Carefully transfer the soup in batches to a blender and blend for 2-3 minutes until smooth. If needed, add a little more hot water and continue blending.
5. Serve with 1 tbsp of yogurt, freshly ground pepper, and a few cilantro or parsley leaves.
6. Optionally, serve with smoked cold cuts of your choice

This article originally appeared in Gastronomos, Kathimerini’s monthly food magazine.