Carrot and Orange Soup
(Adapted from The Silver Palate Cookbook)
peeled and chopped
c (about 1l)
homemade, if possible
fresh orange juice
to taste, if juice is not very sweet
salt and pepper
freshly grated orange zest
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.