Carrots are a curious vegetable. They are edible roots that are loaded with vitamin A and are also loaded with sugar. They are versatile enough that they can be eaten raw or they can blend in nicely in desserts, like carrot cake. Carrot soup is a wonderful medium to showcase all that carrots have to offer. Their smooth texture when cooked couples nicely with their natural sweetness. Ginger and orange juice give it a little more character and more depth of flavor.
Cut the tops off and peel your carrots. Dice your onions.
Heat the oil in a large sauce pan over medium heat. Add the carrots and onions and cook for 10 minutes.
Transfer the carrots and onions to a pot, add the grated ginger and cook for less than a minute on medium heat. Add the broth and bring to a boil, then reduce to a simmer and and cook, covered, over medium-low heat for 15-20 minutes, until the veggies are very soft.
Move the soup to a blender and blend until smooth.
Transfer it back into the pot.
Stir in the orange juice.
Stir in the milk
Heat the soup back up. Once the soup is hot, it is ready to serve. Use salt and pepper to season. Sour cream and green onions are great toppings to add before serving!
Did you know that eating too many carrots really can turn your skin orange? If someone eats too many beta-carotene containing foods, the beta-carotene accumulates in their blood enough that their skin actually starts looking orange. It’s called carotenemia. It’s not dangerous and as soon as consumption of those foods is reduced, skin color returns to normal.
Carotenemia is pretty rare, you’d have to eat more than 10 carrots a day to start noticing it. Other foods which are high in beta-carotene are sweet potatoes, squash, pumpkin, oranges, and mangos.
Blenders are a great way to blend soups to the point that no chewing is required. Any blender will break a soup down to be easier to eat, but a Vitamix blender will puree a soup to be silky smooth. You could drink it with a straw if you wanted to.