This soup,even though you may think its good for the holidays, is good all year round.
serves4 to 6
unsalted butter (1/2 stick)
finely chopped yellow onions
carrots,peeled and chopped
fresh orange juice
salt and freshly ground black pepper, to taste
grated orange zest, to taste
How To Make
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.
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