Why This Recipe Stands Out
This is a healthy and delicious, simple to prepare, vegetarian soup perfect for lunch as an first course or as shots at a cocktail party. This soup gets is velvety cream texture by slowly adding extra virgin olive oil at the end while combining ingredients in a high speed blender.
How to Make It
Ingredients
- 8 medium carrots, peeled and chopped & 1 large Vidalia onion, chopped tossed with lots of EVOO, and oven roasted on sheet pan for 20-30 mins at 400 degrees
- Fresh ginger, grated (approx. 1 Tablespoon)
- 4 cups vegetable broth
- Additional 1/4 cup Taggiasca Extra Virgin Olive Oil
- Juice and zest of 2 oranges
- Sea salt + pepper to taste
Once vegetables have cooled, transfer all ingredients ( except olive oil) to a food processor or a high-powered blender. While blending on high, SLOWLY drizzle in the 1/4 cup of EVOO. The slow blending in of the oil at high power will emulsify the soup, creating a creamy, velvety texture.
Add the orange juice and zest and pulse a few more times until well blended.
Season with salt and pepper to taste
Chill 2-3 hours before serving
Serving Suggestions
Garnish with chives, parsley, or dill and a small drizzle of extra virgin olive oil
Add a dollop of Greek yogurt for extra creaminess and protein.