Ingredients
Equipment
Method
- Melt the butter in a large soup pot over medium heat. Add the chopped onions and sliced carrots and cook, stirring, until the onions are tender and translucent, about 6–8 minutes.
- Add the chicken or vegetable stock, water, minced ginger, and orange zest strips. Bring the mixture to a simmer, cover, and cook until the carrots are very tender when pierced with a knife, about 20 minutes.
- Remove and discard the orange zest strips. Purée the soup with an immersion blender directly in the pot, or transfer in batches to a standing blender (filling no more than halfway).
- Season with salt to taste. Ladle into bowls and garnish with chopped fresh chives, parsley, dill, or fennel fronds.
Nutrition
Notes
Net carbs: 17g per serving (22g total carbs minus 5g fiber).
Substitutions: Use olive oil instead of butter and vegetable stock instead of chicken stock to make this fully vegan. Lemon zest works in place of orange zest for a tarter finish.
Storage: Refrigerate in airtight containers for up to 5 days. Freezes well for up to 3 months in flat freezer bags.
Reheating: Reheat gently on the stovetop over medium-low heat, stirring frequently. Microwave single servings for 90 seconds with a stir at the halfway mark.
