Carrot and Orenge Soup
Rachel
This healthy soup is full of color and flavor!
ingredients
- 2 cups finely chopped yellow onions
- 12 large carrots 1 1/2 to 2 pounds, peeled and chopped
- 4 cups Chicken Stock
- 1 cup fresh orange juice
- salt and freshly ground pepper to taste
- grated fresh orange zest to taste
- 4 tablespoons sweet butter
directions
- 1
Melt butter in pot. Add onions, cover and cook over low hear until tender and lightly colored, about 25 minutes
- 2
Add carrots and stock and bring to a boil. Reduce heat, cover and simmer until carrots are very tender, about 20 minutes.
- 3
Pour the soup through a strainer and transfer the solids to the bowl of a food processor. Add 1 cup of the cooking stock and process until smooth.
- 4
Return puree to the pot and add the orange juice and additional stock, 2 to 3 cups, until soup is of desired consistency
- 5
Season to taste with salt and pepper, add orange zest.
Source: Dana Hopfer
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