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Sunny Cove Citrus Orange And Carrot Soup

Ingredients
  Butter 4 Tablespoon
  Chopped yellow onions 2 Cup (32 tbs)
  Carrots 2 Pound, peeled and chopped
  Chicken stock 4 Cup (64 tbs)
  Freshly squeezed orange juice 1 Cup (16 tbs) (Sunny Cove)
  Freshly grated orange peel 1 Tablespoon (Sunny Cove)
  Sour cream 4 Tablespoon
  Grated nutmeg 1 Teaspoon
Directions

1. Melt butter in a pot, add onions, cover and cook over low heat for 25 minutes, or until tender. Add carrots and stock. Bring to a boil, reduce heat, cover and simmer until carrots are very tender, about 30 minutes.
2. Cool slightly and strain, retaining stock. Pour solids into a food processor and puree. Add 1 cup of the reserved stock and process until smooth.
3. Return the puree to the pot; add orange juice and additional stock (2-3 cups) if needed to reach desired consistency.
4. Season with salt and pepper to taste and grated orange peel.

Recipe Summary

Cuisine: 
Fusion
Course: 
Side Dish
Method: 
Simmering
Dish: 
Soup
Restriction: 
Vegetarian
Ingredient: 
Citrus

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