Fresh Orange Bisque
Orange in color and deed! If you like to put more emphasis on the color, add ¼ lb. of pumpkin.
At a glance
3 cups chicken or vegetable broth, divided
1 large onion, diced
2 tsp. ground ginger (or 1 tbsp. minced fresh ginger)
1 (15 oz.) can sliced or diced carrots, drained
1 (16 oz.) can cut sweet potatoes in light syrup, drained
1 cup orange juice
Shredded peel of 1 large orange
Salt and pepper to taste
Low-fat sour cream or plain yogurt to garnish
Thinly sliced green onions for garnish
In a large saucepan, combine 1 cup of the broth with onion and ginger. Cover and cook over medium heat for 5 minutes or until onion is tender. In a food processor or blender, puree the onion-ginger mixture with carrots, sweet potatoes and orange juice. When smooth, return to the saucepan and stir in orange peel and as much broth as necessary to achieve the desired consistency. Season with salt and pepper. Reheat if desired to serve hot, or refrigerate to serve cold. Top with a dollop of sour cream or yogurt and sprinkle with sliced green onions.
Ready in 25 min
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