Blog Post
Carrot, Orange & Ginger Soup
Sylvia Pond • January 19, 2016
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I am thrilled to introduce to you the wonderfully talented Nicole from MOD Custom Catering as my guest blogger today! Her and I teamed up recently to put together a few recipe blog posts for you. Nicole is brilliant in the kitchen and while she was cooking up this delicious soup I photographed and styled it. Lucky me I got to enjoy tasting the soup too! I hope you give it a try in your own kitchen soon.
The perfect soup to help reset our Holiday indiscretions and get us on the right foot for the New Year! Packed full of Vitamin C and antioxidants, a bowlful of this vibrant soup is sure to kick-start your immune system and keep you rock star ready all day long!
Ingredients - Servings 3-4
- 8 carrots
- 1⁄2 large onion
- 2 celery stalks
- 2 garlic cloves
- 2 tbsp orange zest
- 3 oranges juiced
- 2 tbsp fresh ginger
- 1 1⁄2 cups chicken broth or 1 1⁄2 cups vegetable broth
- 2 tbsp olive oil
- 1/4 cup plain Greek yogurt
- 2 green onions
- cilantro
Directions
- In a medium pot, fry onion, garlic, celery and ginger in olive oil until clear.
- Add carrots and sweat for 8-10 minutes.
- Add stock and bring to a boil.
- Simmer until carrots are cooked and tender.
- Add in orange zest and juice.
- Blend in blender or use a hand blender, and blend until smooth.
- Serve hot with a dollop of yogurt, green onion & cilantro.
- For vegan, use vegetable broth and eliminate yogurt
TIPS
- Freeze extra ginger, then you have some on hand to grate as needed for other dishes - no need to defrost it before using it even!
- Try leftover soup cold in the morning as a great power-packed smoothie!
Did you know that Lentils grow in Ontario?! Well you do now! I only learned about Ontario Lentils this past summer when I met the fine folks from Lau tea da Lentils !
Did you know that Lentils grow in Ontario?! Well you do now! I only learned about Ontario Lentils this past summer when I met the fine folks from Lau tea da Lentils !
I don’t know how many times I bugged Trevor (farmer and owner of Herrle’s) to have me for a visit at the store and farm but we finally made it happen! I mean, I have shopped there many times and I don’t think I have gone one summer without enjoying at least a few cobs of Herrle’s famous corn so I wanted to make sure I got to feature this wonderful destination on this blog.
Four generations after Cedardale Farm was established great-grandson Tim Barrie operates it as Barrier’s Asparagus and Country Market . As you may have guessed they grow asparagus, and they do so much more too!
When Borealis Grille & Bar posted a contest on Instagram for a day trip to YU Ranch , I jumped at the opportunity to enter given my already blooming farm project. As you may have guessed by this blog post existing, I was one of the winners! Yay! A group of us met early on a Monday morning and all got a bus for the one-hour ride to the ranch. Upon arrival we were greeted with the smell of meat being smoked and a plate of beef being passed around for sampling, paired with a cold Wellington Beer. Now if that isn’t the best way to start a Monday, I don’t know what is!
It was a beautiful Tuesday morning at the St Jacobs Market . I was walking around doing my groceries when I noticed an incredible display of lettuce. A voice called out to me “Hey! Have you ever tried my lettuce?”. That’s the day I first met Amanda (aka my Lettuce Lady) from Chilligo Creek Farm . We chatted about her farm and I purchased a bag of her mixed greens to take home. I made a salad that day for lunch, and of course took a photo, tagging and connecting with the farm on Instagram. The lettuce was SO good, flavourful, fresh and there was so much of it! That’s when I started bugging Amanda to let me visit and see what her farm is all about!
Well if the name didn’t give it away, here is your introduction to John and Sarah Moylan along with their four daughters who operate 5 Chicks and a Farmer near New Hamburg, Ontario.
If you are from Waterloo Region you have likely heard of Martin’s Family Fruit Farm. Their farm, processing facility, and store can be found just on the other side of the St Jacobs Market.
It all started here for me, my journey into the local farm and food community. The wonderful family at Vibrant Farms were the first to welcome me for a tour and visit to their farm near Baden, On.
Yup that’s me. In the middle there on my momma’s lap. I had a happy family, food in my belly and was motoring around since I learned to run before learning to walk. Reality however was a little different. Times were hard for my parents. The food stamps we were allotted as a family didn’t get us much, especially when you went to the store and all you saw were empty shelves. The beginning of my food journey was quite minimal. Most of the traditional Polish recipes require the most basic ingredients. Most often we ate things like potatoes with buttermilk, pierogies, soft boiled eggs, goulash. My family was lucky to have connections to extended family who lived on farms and occasionally gave us goose, chicken and fresh eggs and milk. There was a lot of political unrest and although my parents worked to provide for us, eventually they made the decision to leave Poland.
If you follow me on social media, you may have noticed many recent posts and stories of my visits to local farms. As someone who is passionate about food and community, I have become more and more interested in learning about farming and sustainable agriculture. It’s become important for me to know where and who my food comes from, while also enjoying as much local food as possible! I want to eat food that grows here, that’s raised here, and whose producers are ethically aligned with environmental sustainability. Eating something out of boxes that have been sitting on a shelf or buying produce that has been travelling cross country on a truck isn’t ideal for me.