Carrot And Orange Soup Recipe

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Carrot and Orange Soup

Jamallah Bergman


This soup,even though you may think its good for the holidays, is good all year round.

pinch tips: How to Slice & Mince Vegetables Like a Pro




4 to 6


4 Tbsp
unsalted butter (1/2 stick)
2 c
finely chopped yellow onions
12 large
carrots,peeled and chopped
4 c
chicken stock
1 c
fresh orange juice
salt and freshly ground black pepper, to taste
grated orange zest, to taste

Directions Step-By-Step

Melt butter over low heat in a large heavy pot. Add the onions,cover, and cook until tender and lightly colored, about 25 minutes.
Add the carrots and stock and bring to a boil. Reduce the heat,cover, and simmer until the carrots are very tender, about 30 minutes.
Pour the soup through a strainer and transfer solids to a food processor, or use a food mill fitted with a medium disc. Add 1 cup of the cooking stock and process until smooth.
Return the puree to the pot and add the orange juice and 2 to 3 cups more stock, until the soup is of desired consistency.
Season with salt and pepper;add the orange zest. Simmer until heated through. Serve immediately.

About this Recipe

Course/Dish: Vegetable Soup
Other Tag: Quick & Easy