1 Guajillo Peppers
6 large Organic Carrots
peeled and chopped
4 cups Chicken Stock (homemade perferred or Imagine Organic)
1 teaspoon Organic Ginger
2 large Shallots
minced (about 1/3 cup)
1 Corn Tortilla broken into small pieces
1 1/2 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 1/2 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 Allison:
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.)