Orange and Carrot Soup is hearty, delicious, and ready in minutes. It’s a perfect dish to bring in some sun on cold winter days, food columnist Jan Min writes.
by Jan Min
It is no coincidence that the most difficult winter months, January and February, have an abundance of citrus fruits: clementines, navel oranges, tangerines, grapefruits, pomelo and lemons, to add zip to our cooking, vitamins for our well-being and sunshine on gloomy days .
Use the whole fruit, both the skin and juice, to increase the flavor in your cooking. Of course, the peel is an integral part of marmalade historically made from Seville oranges in January.
However, any citrus fruits, especially oranges and lemons, can be grated, wrapped in plastic wrap and then stored in a jar in the refrigerator or freezer to add flavor to your recipes.
If you have the grated crust on hand, you can automatically add it to recipes for soup, chicken, fish, and bread.
Similarly, citrus juice is an integral part of vinegar (recipe below) pickles and bread.
Don’t let anything go to waste. The zest and juiciness give that fresh zing, and the radiance of sunshine!
Carrot and orange soup
This simple soup requires that common carrots, a source of fiber, carotene, and vitamin C, be topped with oranges to give a rich, flavorful soup that’s ready in minutes for lunch, or at home, for a special dinner.
2 pounds (1 kg) carrots, peeled and coarsely chopped About 6 large islands
1 chopped onion
1 celery stalk chopped
1 bay leaf
1 liter (4 cups) chicken broth
2 cups (500 ml) water
1 orange, washed and peeled with a vegetable peeler
1 teaspoon (5 ml) salt
1/2 teaspoon (2 ml) fresh black pepper and ground ginger
1 large can (354 ml) evaporated milk
Tip: Evaporated milk has twice the calcium as milk and the creamy quality of whipping cream without any of the fat.
In a large stainless steel saucepan, add carrots, onion, celery, bay leaf, chicken broth, and orange peel. Cook over medium heat until carrots are very soft, about 25 minutes. Discard the bay leaves.
puree the soup in a blender until smooth; Add salt, pepper, ginger and evaporated milk. Mash it until well blended.
Serve immediately garnished with a dollop of plain yogurt or sour cream and a sprinkle of grated orange peel.
Alternatively, cover and refrigerate until ready to serve. Keep refrigerated for up to 4 days. Freeze for longer storage in freezer storage containers. Makes about 10 cups (2.25 liters), which is about 8 generous servings.
Orange walnut bread
Add this wonderful classic to a packed lunch or with a cup of tea in the afternoon. It is a natural snack thinly sliced and served with your favorite cheese.
1 cup (250 ml) orange juice
2 tablespoons (25 ml) vegetable oil
1 teaspoon (5 ml) vanilla
1 cup (250 ml) chopped raisins
2 tablespoons (25 ml) grated orange peel
2 cups (500 ml) all-purpose flour
1 teaspoon (5 ml) baking powder
1/2 teaspoon (2 ml) each of baking soda and salt
1 cup (250 ml) granulated sugar
1 cup (250 ml) coarsely chopped walnuts
Preheat oven to 350°F (180°C) line 9 x 5 (2 liters) with parchment paper.
Whisk eggs, orange juice, vegetable oil, and vanilla together. Stir with raisins and orange peel.
In a separate bowl, mix the flour, baking powder, soda, salt and sugar.
Stir the liquid ingredients into the flour mixture until wet. Fold in the nut.
Pour the mixture into the prepared skillet. Smooth. Bake for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool on the rack. Cut it once to cool. Makes about 16 slices.
This salad dressing is perfect for winter root vegetables like peeled carrots, cooked beets, or spinach salad with added clementines, almonds, and red pepper splinters.
It also makes a great marinade for chicken or fish.
1 cup (250 ml) vegetable oil
1/2 cup (125 ml) fresh orange juice
2 tablespoons (25 ml) liquid honey
1 tablespoon (15 ml) grated orange zest
1 clove minced garlic
1 teaspoon (5 ml) salt
1/4 teaspoon (1 ml) fresh black pepper
In a blender or food processor, combine vegetable oil, orange juice, honey, orange zest, garlic, salt, and pepper. Mash it until well blended.
Pour into a glass bowl and refrigerate until ready to use. It will last for up to one week. Makes 1 ½ (375 ml).