Carrot Orange Ginger Soup
- Serves 6
- 2 Tbsp.vegetable oil
- 8 carrots,sliced
- 2 shallots,sliced
- 2 Tbsp.fresh ginger, grated
- 2 cups chicken or vegetable stock
- 2 cups orange juice, little or no pulp
- zest from 1/2 orange
- 1/2 orange
- 2 Tbsp. butter
- 1/3 cup pine nuts
- 2 medium sized oranges, supremed
- 1/2 cup fresh cilantro leaves
- salt and pepper to taste
1.Heat oil in pressure cooker over medium high heat.
2.Sauté the carrots and shallots until shallots are translucent, 3 minutes.
3.Add the orange zest and ginger. Cover everything with stock and orange juice. Season with salt.
4.Close and lock the lid in place and heat up to build pressure until the indicator rises to maximum pressure.
5.Turn down the heat. Cook for 10 minutes.
6.Toast pine nuts in a shallow pan over medium heat without fat until they turn light brown.
7.Remove immediately from the hot pan.
8.Release the pressure using the button on the handle.
9.Once all the pressure is released, open the lid.
10.Scoop the solids with a slotted spoon into a food processor; add a little liquid and puree.
11.Return to the pressure cooker.
12.Add fresh cilantro leaves. Salt or pepper to taste.
13.Divide the orange segments into soup bowls and ladle the soup over them.
14.Top with the toasted pine nuts.