{"id":209,"date":"2011-09-08T08:03:11","date_gmt":"2011-09-08T08:03:11","guid":{"rendered":"http:\/\/192.168.1.15\/?page_id=209"},"modified":"2011-09-25T18:20:43","modified_gmt":"2011-09-25T18:20:43","slug":"carrot-ginger-soup-with-orange-cream","status":"publish","type":"page","link":"https:\/\/thebeatdivas.com\/?page_id=209","title":{"rendered":"Carrot-Ginger Soup with Orange Cream"},"content":{"rendered":"

\"\"<\/a>Carrot-Ginger Soup with Orange Cream<\/strong><\/p>\n

Mady Kaye \u2013 The Beat Divas
\nServes 6 to 8<\/p>\n

4 TBSP. butter
\n1 large onion, chopped
\n\u00bd cup blanched, toasted almonds, finely ground up
\n3\u201d to 4\u201d piece of fresh ginger root, peeled & finely grated = 3+ TBSP. ginger \u201cmash\u201d
\n1 quart chicken broth (highly recommend Pacific Free Range brand)
\n2 lbs. carrots, scrubbed and cut into chunks
\n1 cup buttermilk
\nhoney, to taste<\/p>\n

1 pint whipping cream
\nzest of one orange
\na few drops of orange oil, or, 1 TBSP. orange juice<\/p>\n

1. In large cook pot, saut\u00e9 onion in butter for 10 – 15 minutes, until onion is translucent. Add the ground almonds and the ginger \u201cmash\u201d and saut\u00e9 5 to 10 minutes longer.
\nIf ingredients get too dry, add another pat of butter.<\/p>\n

2. Add chicken stock to pot and then carrots. Stir and then simmer 30 to 45 minutes, until carrots are tender. If you need more liquid in the pot to cover the carrots, use water.<\/p>\n

3. Cool the ingredients until not too hot to handle, then put in batches in a blender and liquefy. Return ingredients to pot.<\/p>\n

4. Put soup on low flame and stir in buttermilk, heating to almost boiling.
\nSeason to taste with honey, so the tartness of the buttermilk is balanced.
\n(You can use regular milk or even cream, but the buttermilk makes the soup
\nquite distinctive. Omit honey if not using buttermilk.)<\/p>\n

Orange Cream
\nWhip the cream and add the orange oil (or juice) during whipping, then stir in zest, just before serving. Add a dollop of whip cream to soup before serving and if desired, garnish with a sprinkling of ground almonds.<\/p>\n

Cook\u2019s note: My favorite way to serve this soup is just warm — not hot, not cold.
\nIt has a slightly chunky texture because of the ground nuts. If you want a totally smooth soup, omit the nuts.<\/p>\n","protected":false},"excerpt":{"rendered":"

Carrot-Ginger Soup with Orange Cream Mady Kaye \u2013 The Beat Divas Serves 6 to 8 4 TBSP. butter 1 large onion, chopped \u00bd cup blanched, toasted almonds, finely ground up 3\u201d to 4\u201d piece of fresh ginger root, peeled & finely grated = 3+ TBSP. ginger \u201cmash\u201d 1 quart chicken \u2026 Continue reading → <\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-209","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/thebeatdivas.com\/index.php?rest_route=\/wp\/v2\/pages\/209","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thebeatdivas.com\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/thebeatdivas.com\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/thebeatdivas.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/thebeatdivas.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=209"}],"version-history":[{"count":3,"href":"https:\/\/thebeatdivas.com\/index.php?rest_route=\/wp\/v2\/pages\/209\/revisions"}],"predecessor-version":[{"id":527,"href":"https:\/\/thebeatdivas.com\/index.php?rest_route=\/wp\/v2\/pages\/209\/revisions\/527"}],"wp:attachment":[{"href":"https:\/\/thebeatdivas.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=209"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}