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Zuppe d’oro e carota


Carrot Soup with orange and ginger

INGREDIENTS - Makes 4-6 servings

Edible Gold Leaf, Flake or Dust
3 tablespoons olive oil
2 leeks, thinly sliced
6 carrots, about 1 lb, peeled and sliced thinly
1 red potato, about ½ lb. peeled and coarsely diced
1 ½ teaspoons peeled and grated fresh ginger
5 cups (40 fl oz) chicken or vegetable stock
¼ cup fresh orange juice
2 teaspoons grated orange zest
Salt and fresh ground pepper
¼ cup sour cream
Fresh Italian parsley for garnish
 

In a sauce pan warm oil over medium heat. Add leeks and sauté until slightly softened, about 3 minutes. Add the carrots, potato and ginger and sauté until the vegetables are softened, about 5 minutes longer.
Add stock, cover partially, and simmer until the vegetables are completely softened, about 20 minutes. Remove from heat.

 

In a food processor or blender, puree the soup in batches. Leaving some texture, then return the soup to the pan. Bring the soup to medium heat and stir in the orange juice and zest. Season to taste with salt and pepper.

 

Serve the soup into warmed bowls. Add a spoon-full of sour cream to the center of each bowl, garnish each serving with fresh Italian parsley and sprinkle with Edible Gold Flake or Dust, or gently lay a single Edible Gold Leaf partially over the sour cream and soup.