and added it to a pot where I had melted 1 tablespoon butter and put a little chicken stock and ginger. I covered the pot and cooked for about 5 minutes, stirring occasionally to soften onions and bring out flavor of ginger.I added the stock, tangerine juice and carrots and let simmer for 15 minutes.
Wednesday, September 10, 2008
Roasted Golden and Pencil Thin Orange Carrot Soup with Tangerine
I roasted the carrots with a touch of olive oil, a little fresh thyme, salt and pepper in the oven at 400 degrees for an hour. I scrubbed the carrots clean, I didn't peel them.