Carrot-orange soup with a drizzle of olive oil.
This recipe for carrot-and-orange soup, adapted from the classic Silver Palate Cookbook, is hands-down my kids’ favorite soup. Chicken soup is a not very close second. The sweetness of it makes it a kid pleaser (the sweetness can be amped up with a bit of honey if your orange juice is not very sweet). However, it is also elegant enough to be served to guests as a starter, with a drizzle of olive oil or truffle oil on top (yes, I know, truffle oil is fake).
If you have no oranges on hand to juice, you can use store-bought in a pinch, but the brightness of fresh-squeezed really does add something, as does a bit of orange zest.
Carrot and Orange Soup
(Adapted from The Silver Palate Cookbook)
Add olive oil to a pot or stock pot. Add onions and cook over low heat until tender, about 10 minutes.
Add carrots and stock and bring to a boil. Reduce heat, cover and simmer until carrots are very tender, about 30 minutes.
Use an immersion blender to process, or remove solids and process in a food processor or blender.
Return purée to the pot and add orange juice and honey, if desired.
Season to taste with salt and pepper. Simmer until heated through. Add orange zest to taste and serve immediately.