Best 5 Orange You Glad Its Thanksgiving Soup Recipes
As Thanksgiving approaches, many home cooks are searching for the perfect recipe to warm the hearts and stomachs of their loved ones. Look no further than the delightful "Orange You Glad It's Thanksgiving Soup." This tantalizing dish combines the vibrant flavors of orange with the comforting warmth of traditional Thanksgiving ingredients. With its sweet-tart citrus notes and an array of colorful vegetables, this soup is sure to become a new Thanksgiving favorite.
Here are our top 5 tried and tested recipes!
ORANGE YOU GLAD
Bitters add bracing structure to this sweet juice cocktail. If you can't find orange bitters, just use regular cocktail bitters.
Provided by Food Network Kitchen
Categories beverage
Time 5m
Yield 1 drink
Number Of Ingredients 5
Steps:
- Juice the carrots, then the orange, following your juicer's specific settings for each. Combine the juices with the orange liqueur and bitters in a cocktail shaker filled with ice. Shake vigorously for 8 to 10 seconds. Strain into a tall glass filled with ice. Garnish with a maraschino cherry.
VEGETARIAN THANKSGIVING SOUP WITH CARROTS, GINGER, AND COCONUT
The perfect midwinter soup. Just when you're craving spring, but also desperate to burrow under the covers, this soup adds the perfect blend of coziness and fire to keep you warm, snug, and dreaming of spring's bounty. Carrots, maple syrup, and coconut cream add sweetness. Ginger, onions, and garlic add a touch of zing. And a bit of pesto swirled in, with a dollop of sour cream, add just the right hints of savory and tangy to make your heart sit up and leap on a cold winter's night. Garnish with coconut milk and fresh parsley.
Provided by Anonymous
Time 1h25m
Yield 4
Number Of Ingredients 15
Steps:
- Heat olive oil in a large pot over medium heat. Add onion, salt, and pepper. Saute, stirring occasionally, until onion is soft, 8 to 10 minutes. Add carrots and smashed garlic; saute for 5 to 7 minutes.
- Stir in broth, parsley, ginger, thyme, and sage. Reduce to a simmer and cook until carrots are soft, about 30 minutes.
- Remove the sprigs of thyme with a fork or spatula. Transfer soup to a blender and blend until smooth.
- Return soup to the pot. Add coconut cream, coconut milk, pesto, and maple syrup; let simmer for 10 minutes.
- Ladle into serving bowls and add a dollop of sour cream to each bowl.
Nutrition Facts : Calories 591.7 calories, Carbohydrate 47.3 g, Cholesterol 35.3 mg, Fat 42 g, Fiber 7.3 g, Protein 11.4 g, SaturatedFat 19.7 g, Sodium 785.4 mg, Sugar 28.3 g
ORANGE YOU GLAD IT'S THANKSGIVING SOUP
A Rachael Ray original recipe that is just over the top! If you love butternut squash soup like I do this is a must try recipe. 10/20/12 ---Made this soup for our Sweetest day dinner and made some parmesean sticks to go with it. I also served curried chicken cups too. It is such a flavorful soup with the squash & orange juice blended together makes it smooth, with a hint of citrus and overall a very light soup. The parmesean strips complimented the soup well. I did add to Rachel's recipe the chilies and ancho chili pepper.
Provided by Kimberly Biegacki @pistachyoo
Categories Other Soups
Number Of Ingredients 13
Steps:
- Here is the boxed frozen squash that I picked up.
- Place your butter in a large skillet and heat till sizzling then add add onion, carrots and chilies cook till tender, about 5 minutes. Season with salt and pepper. Deglaze with the orange juice and simmer for 1 to 2 minutes, scraping the bottom of the pot with a wooden spoon.
- Transfer the mixture to a food processor or a blender. Puree till smooth.
- Pour into a soup pot and add the frozen butternut squash puree, the chicken broth and stir to combine. Bring to a boil, then lower the heat and let simmer for 10 minutes.
- Ladle soup into bowls and garnish with fresh grated nutmeg, chopped thyme and orange zest.
ORANGE YOU GLAD I BAKED A CAKE
This cake reminds me of a dreamsicle. I juiced some oranges and had the pulp left over and didnt know what to do with it. I decided on experimenting , which i am highly know for.... it turned out great
Provided by troublejul
Categories Dessert
Time 50m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 7
Steps:
- following the directions on the box for the cake mix as instructed
- bake in a 9 x 13 inch pan.
- add the other ingredients and bake at 350 degrees for 35-45 minutes.
- frost with my other recipe (orange buttercream frosting).
- chill at least one hour.
- get ready for the yum factor.
Nutrition Facts : Calories 173.3, Fat 10.4, SaturatedFat 1.6, Cholesterol 52.9, Sodium 290.1, Carbohydrate 18.1, Fiber 0.2, Sugar 17.7, Protein 1.6
ORANGE YOU GLAD IT'S THANKSGIVING SOUP
This is one of Rachael Ray's recipes. I made it for Thanksgiving this year and it was a big hit. It is very creamy and perfectly seasoned with just a hint of orange.
Provided by Denise in da Kitchen
Categories Vegetable
Time 20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat a soup pot over medium-high heat.
- Add 1 tablespoon extra-virgin olive oil and 1 tablespoon of butter.
- When butter has melted, add the onion and carrots and cook until vegetables are soft, about 5 minutes. Season with salt and pepper.
- Deglaze with the orange juice and simmer for 1 to 2 minutes, scraping the bottom of the pot with a wooden spoon.
- Transfer the mixture to a food processor or a blender. Puree the mixture until smooth, then return to pot over medium heat.
- To mixture, add the frozen butternut squash puree and the chicken broth and stir to combine. Adjust the seasoning.
- Bring to a boil, then lower the heat and let simmer for 10 minutes.
- Grate some fresh nutmeg and stir to combine.
- Ladle soup into bowls and garnish with chopped thyme and orange zest.
Nutrition Facts : Calories 139, Fat 4.9, SaturatedFat 1.7, Cholesterol 5.1, Sodium 285.5, Carbohydrate 22.3, Fiber 2.8, Sugar 7.3, Protein 4
Tips:
- Use fresh oranges for the best flavor.
- Choose ripe, juicy oranges that are heavy for their size.
- Zest the oranges before juicing them to get the most flavor.
- Save the orange pulp after juicing and freeze it for later use in other recipes.
- Use a variety of winter squash in the soup for a more complex flavor.
- Roast the squash before adding it to the soup to bring out its natural sweetness.
- Add some chopped fresh herbs to the soup for a pop of flavor.
- Serve the soup with a dollop of sour cream or yogurt and a sprinkle of chopped nuts.
Conclusion:
This delicious and nutritious soup is a great way to warm up on a cold day. It's also a great way to use up leftover turkey or chicken. The sweet oranges and creamy squash pair perfectly together, and the fresh herbs add a touch of brightness. This soup is sure to be a hit with everyone at your Thanksgiving table.
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