carrot and orange soup

Name: Carrot and Orange Soup
Yield: 4
Ingredients: 4 tablespoon(s) unsalted butter (1/2 stick); 2 cup(s) finely chopped yellow onions; 12 large carrots,peeled and chopped; 4 cup(s) chicken stock; 1 cup(s) fresh orange juice; - salt and freshly ground black pepper, to taste; - grated orange zest, to taste

(1 RATING)

17 Pinches

Jamallah Bergman

Atlanta, GA

Updated on Oct 23, 2010

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

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yield 4 to 6

Ingredients

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

How To Make carrot and orange soup

Step 1

Melt butter over low heat in a large heavy pot. Add the onions,cover, and cook until tender and lightly colored, about 25 minutes.

Step 2

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.
Step 3

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.
Step 4

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.
Step 5

Season with salt and pepper;add the orange zest. Simmer until heated through. Serve immediately.
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