Description
Snowshoe Hare Carrot Soup from Mt. Assiniboine Lodge
Ingredients
| 2 | Tablespoon | coconut oil |
| 2 | Cup | onions (finely chopped) |
| 12 | carrots ( 2lbs peeled and chopped) | |
| 6 | Cup | broth (potato broth ) |
| 1⁄2 | Cup | concentrated frozen orange juice (or 3 fresh oranges, squeezed) |
| 4 | Tablespoon | ginger (fresh grated) |
| Unknown | salt and fresh ground pepper (to taste ) | |
| Unknown | grated orange zest (to taste) | |
| Unknown | parsley (for garnish) | |
| Unknown | swirl of coconut milk or sour cream (for garnish) |
Notes
This is a great staple soup. Simple and delicious.
This is Barb Renner's fabulous recipe for warming up chilly skiers - or fortifying hikers after a big day touring the mountains. I loved making this up at the lodge to begin a meal- as cleanly energizing as a juice.
Perfect any season for warming up body and soul with the ginger and lots of orange nutrition (beta carotene packed). A handheld blender makes this even quicker, but a regular stand-up blender or even food processor will do the trick!
Instructions
- Saute onions in oil until translucent.
- Add the carrots and potato broth or stock.
- Cook carrots until tender (30 mins).
- Puree the soup in a blender.
- Return puree to the pot and add additional water/stock if necessary.
- Heat through, add orange juice and simmer.
- Season with salt , pepper and orange zest.
- Garnish and serve immediately.
Makes 4-6 servings.
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