Orange and carrot soup is hearty, flavourful and prepared in minutes. It is an ideal dish to carry some sunshine on chilly winter days, writes meals columnist Jan Foremost.
By JAN MAIN
It’s no accident that the toughest winter months, January and February, have an abundance of citrus fruits: clementine, navel oranges, mandarins, grapefruits, pomelos and lemons, so as to add zip to our cooking, nutritional vitamins for our nicely being and sunshine to bleak days.
Use the whole fruit, each the pores and skin and the juice to maximise flavour in cooking. In fact, the pores and skin is an integral a part of marmalade made traditionally from Seville oranges in January.
Nonetheless, zest from any citrus fruit, however particularly oranges and lemons might be grated, wrapped in plastic wrap then saved in a jar within the fridge or freezer so as to add to zest to your recipes.
You probably have the grated rind available, you may add it routinely to soups, rooster, fish and baking recipes.
Likewise, the squeezed citrus juice is an integral a part of vinaigrettes (recipe under) marinades and baking.
Let nothing go to waste. Each the zest and the juice give that enlivening zing, that splash of sunshine!
Carrot and Orange Soup
This easy soup requires that frequent carrot, a supply of fibre, carotene and vitamin C, tarted up with orange to present a hearty, flavourful soup prepared in minutes for the lunch thermos, or equally at dwelling, for a particular dinner.
2 lbs (1 kg) carrots, peeled and coarsely chopped. About 6 giant carrots
1 onion, chopped
1 celery stalk, chopped
1 bay leaf
1L (4 cups) rooster inventory
2 cups (500 mL) water
1 orange, washed and peeled with vegetable peeler
1 tsp (5 mL) salt
1/2 tsp (2 mL) contemporary black pepper and floor ginger
1 giant can (354 mL) evaporated milk
Tip: Evaporated milk has twice the calcium of milk and the creamy high quality of whipping cream with not one of the fats.
In giant stainless-steel saucepan add carrots, onion, celery, bay leaf, rooster inventory, and orange rind. Cook dinner over medium excessive warmth till carrots are very tender about 25 minutes. Discard bay leaves.
Puree soup in blender till easy; add salt, pepper, ginger and evaporated milk. Puree till nicely blended.
Serve without delay garnished with a dollop of plain yogurt or bitter cream and a sprinkle of grated orange rind.
Alternatively, cowl and refrigerate till able to serve. Retains refrigerated for as much as 4 days. Freeze for longer storage in freezer storage containers. Makes about 10 cups (2.25 L), about 8 beneficiant servings.
Orange Walnut Bread
This basic is great added to a packed lunch or with a cup of tea within the afternoon. It’s a pure snack sliced thinly and served along with your favorite cheese.
1 cup (250 mL) orange juice
2 tbsp (25 mL) vegetable oil
1 tsp (5 ml) vanilla
1 cup (250 mL) raisins, chopped
2 tbsp (25 mL) grated orange rind
2 cups (500 mL) all-purpose flour
1 tsp (5 mL) baking powder
1/2 tsp (2 mL) every, baking soda and salt
1 cup (250 mL) granulated sugar
1 cup (250 mL) coarsely chopped walnuts
Preheat oven to 350 F (180 C) Line 9 x 5 (2L) loaf pan with parchment paper.
Beat egg, orange juice, vegetable oil and vanilla collectively. Stir in raisins and orange rind.
In separate bowl, stir collectively flour, baking powder, soda, salt and sugar.
Stir liquid components into flour combination simply till moistened. Fold in walnuts.
Spoon batter into ready pan. Clean to degree. Bake about 50-55 minutes or till toothpick inserted in centre comes out clear. Cool on rack. Slice as soon as cool. Makes about 16 slices.
Orange French dressing
This salad dressing is good for winter root greens corresponding to blanched carrots, cooked beets or a spinach salad with added clementine segments, almonds and slivers of crimson pepper.
It additionally makes a fantastic marinade for rooster or fish.
1 cup (250 mL) vegetable oil
1/2 cup (125 mL) contemporary orange juice
2 tbsp (25 mL) liquid honey
1 tbsp (15 mL) grated orange zest
1 clove minced garlic
1 tsp (5 mL) salt
1/4 tsp (1 mL) contemporary black pepper
In a blender or meals processor, mix vegetable oil, orange juice, honey, orange zest, garlic, salt and pepper. Puree till nicely blended.
Pour into glass jar and refrigerate till prepared to make use of. Will maintain for as much as 1 week. Makes 1 ½ (375 mL).