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Soup & Stew
Mexican
4 servings
25 minutes
30 minutes
1 Guajillo pepper
6 large organic carrots, peeled and chopped
4 cups chicken stock (homemade preferred or Imagine Organic)
1 teaspoon organic ginger, puréed
2 large shallots, minced (about ⅓ cup)
1 corn tortilla, broken into small pieces
1½ cups orange juice
1 pinch kosher salt
Soak pepper in hot water for 20 minutes, and then remove seeds and veins.
Steam carrots until tender, 10-15 minutes.
In a 10-inch nonstick pan on medium-low heat, add ½ cup chicken stock, ginger, and shallots.
Sauté until tender, about 8 minutes.
Put steamed carrots, corn tortilla, shallot-ginger mixture, chile, and remaining stock in a blender.
Blend until smooth. Pour vegetable mixture in a 2-quart pot.
Add orange juice to carrot mixture and heat through. Add salt to taste.
From the Author Heidi Alison:
This soup has a beautiful orange color and a rich flavor. The orange juice enhances the sweet flavor of the carrots (the acid in the orange juice mellows as it's heated) and the guajillo pepper imparts a spicy citrus tone. Don’t forget to add the corn tortilla—it lends a subtle flavor and gives the soup a thick texture. (The guajillo is a dark reddish-brown dried pepper with mild to medium heat. If you can't find it, look for cascabels or pasados.)
