Recipe Idea: Carrot Soup with Orange & Ginger

As an OCR athlete that’s looking to step up your game, you might consider being mindful of the foods in your daily eating routine if you aren’t already.  Ginger is such a beneficial ingredient to start adding into the mix because it can help reduce inflammation and muscle soreness.  OCR racers know all about muscle soreness, #amiright? Fresh ginger also adds such a unique flavor to meals because it offers both a sweet and spicy aspect to enhance each dish.  When buying ginger, you’ll want to find a piece of fresh ginger that is smooth and shiny with no cracks on it. It wouldn’t be fair to talk about how awesome ginger is without at least giving you some ideas on how to use it, so here’s one recipe idea on easily upping your ginger intake.  This carrot soup with orange and ginger soup is healthy, tasty, and easy to make, but probably best enjoyed on a chilly night.  As an FYI, this soup also reheats well and is just as tasty as leftovers. This recipe comes from the Williams-Sonoma cookbook I own (“SOUP”) or online here as well).
You’ll need the following ingredients:
  • 3 Tablespoons olive oil
  • 2 leeks (thinly sliced & including tender green parts)
  • 6 carrots peeled and thinly sliced
  • 1 red potato, peeled and coarsely diced
  • 1 1/2 teaspoons fresh ginger (either peeled & minced or grated)
  • 5 cups vegetable stock or broth
  • 1/2 cup fresh orange juice
  • 2 teaspoons grated orange zest
  • salt and fresh ground white pepper
  • orange slices and mint sprigs for garnish (optional)
Directions:
Warm your oil up in a saucepan over medium heat before adding the leeks.  Sauté the leeks until they’re softened (just a few minutes). Add carrots, potato, and ginger and sauté for about five more minutes, until all the veggies have just softened. Add your stock and simmer for about 20 minutes until the veggies are completely softened and then remove from the heat. Blend everything in small batches (a food processor or handheld blender work, too), leaving some texture and then returning to the pan after you’ve processed it.  Return the pan to the stove on medium heat and stir in your orange juice and zest.  Season to taste with the salt and pepper and enjoy!   Source: Williams-Sonoma Soup cookbook, 2001

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