Carrot and Orange Soup
(Adapted from The Silver Palate Cookbook)
Servings
8
modest portions
Servings
8
modest portions
Ingredients
2
T
olive oil
4
small/medium
onions
finely chopped
10-12
large
carrots
peeled and chopped
6
c (about 1l)
chicken stock
homemade, if possible
1
c
fresh orange juice
1-3
t
honey
to taste, if juice is not very sweet
salt and pepper
to taste
freshly grated orange zest
to taste
Instructions
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.