Carrot Orange Soup


Recipe courtesy: Alison Needham, A Girl Defloured

Carrots and oranges complement each other beautifully, both in color and flavor. I like to make a big pot of this soup and eat it for lunch over several days, but it would also be a perfect first course at a larger holiday meal.  Or you could pour it into a large mason jar and deliver it, along with a loaf of bread, to a party host or friend who is under the weather. Who doesn’t love soup?

  • 2 tablespoons of olive oil
  • 2 tablespoons of butter (or additional olive oil)
  • 2 pounds of carrots, scrubbed and chopped into ½-inch slices
  • One large onion, chopped
  • 2 stalks of celery, washed and sliced
  • 2 cloves of garlic, chopped
  • Pinch of salt and pepper
  • 1-2 quarts of vegetable stock
  • Zest from one orange
  • Juice from one orange
  • Directions

    1. Heat olive oil and butter in a large stock pot over medium heat. Add carrots, onions, celery, garlic and salt and cook for 5 minutes, or until onions are translucent. Do not let vegetables brown. Add one quart of vegetable stock and bring to a boil. Reduce heat, cover and simmer until vegetables are tender, about 20 minutes. Remove from heat and allow to cool for 10 minutes.

    2. Using an immersion blender, a blender, or a food processor, puree soup in batches until completely smooth.  Take care not to over fill the  blender and make sure to vent the lid so the soup doesn’t explode. Return soup to pot and add orange zest and orange juice and stir  well. Taste for seasoning and add more salt and pepper if necessary. If soup is too thick, add additional broth until it is the right consistency. Drizzle with cream or a dollop of plain yogurt if desired.

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