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Carrot And Orange Soup

Marley's picture
Ingredients
  Unsalted butter 4 Tablespoon
  Chopped yellow onions 2 Cup (32 tbs)
  Carrots 12 Large, peeled and chopped
  Chicken stock 4 Cup (64 tbs)
  Orange juice 1 Cup (16 tbs)
  Ground black pepper To Taste
  Grated orange zest 1 Tablespoon
  Salt To Taste
Directions

Melt butter in saucepan.
Add onions.
Cover; cook over low heat until tender and lightly coloured, about 25 minutes.
Add carrots and stock; bring to a boil.
Reduce heat.
Cover; simmer until carrots are very tender, about 30 minutes.
Pour soup through a strainer and transfer the solids to a food processor or blender.
Add 1 cup of the cooking stock and process until smooth.
Return the puree to the saucepan and add the orange juice and 2 to 3 cups of additional stock, until soup is of desired consistency.
Season to taste with salt and pepper; add orange zest.
Simmer until heated through.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Dish: 
Soup

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