Spiced Carrot Soup with Orange

One of my favorite things about my job is that it allows me to get to know countless businesses in the local community. I am constantly meeting with local human resource managers and finance executives and learning about their company and their personal backgrounds.

During a recent Seacoast Human Resource Association meeting I happened to sit next to a woman who works for a company that is right up my alley (of course it involves food). The company is called Dig In. Their goal is to help individuals and companies by educating and coaching on the power of eating healthy. The healthier your work force is, the happier they are and the better they will perform. I really appreciated their mission and was excited to try a recipe of theirs.

At the meeting they gave everyone an adorable pre-mixed spice packet with all the seasonings necessary for their carrot soup recipe. (I promised Vicki from Dig In that I would make the soup, blog about it and send her the link - So Vicki, this is for you!)

 

This quote in its many variations always makes me smile because I grew up with a mother that teaches cooking and I have taught many friends tricks of the trade as well.


The soup is delicious. It has great warm flavor from the spices and is lightened up by the splash of orange juice. Additionally, the carrots are roasted before putting in the soup which brings out their sweetness.

The texture reminds me of pea soup, which I love (but absolutely HATED until I was about 15). I brought a bowl to work for lunch along with a nice piece of steak. I'm not sure if that is exactly what Dig In would recommend but I'd say it was a great combo!


For more information about Dig In, check out their website! www.diginrealfood.com





Roasted Carrot Soup w/ Cumin, Ginger & Orange
Ingredients:
2 lbs carrots, peeled and chopped into 1" chunks
Olive Oil
2 tsp onion powder
1/2 tsp garlic powder
1 tbsp cumin
 1/8 tsp paprika
1 tsp ground ginger
4-5 cups chicken stock
1/2 cup fresh orange juice
Salt and pepper to taste

Directions:

• Heat oven to 425 degrees. Toss carrots in olive oil and season with salt and pepper. 
• Roast in preheated oven for about 30 minutes, stirring halfway through.
• Heat soup pot on medium heat and drizzle with oil. 
• Add onion powder, garlic powder, cumin, paprika and ginger. Stir for two minutes, until aromatic. 
• Add carrots and a sprinkle of salt and pepper. Stir well to mix. 
• Add chicken stock and bring to a boil. Turn heat to low, cover and simmer for about 10-12 minutes or until carrots are very soft. 
• Uncover and let cool slightly. 
• Puree soup in small batches in a blender or use an immersion blender. 
• Stir in OJ. 
• Garnish with cilantro or mint.