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SOUPS
Carrot and Orange Soup
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Carrot
and Orange Soup |
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Give this one a
chance... it is surprisingly yummy!
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¼
cup |
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unsalted butter |
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2 ½
cups |
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chopped yellow onions |
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12
large |
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carrots, peeled and chopped |
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5
cups |
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chicken broth |
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1
cup |
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fresh orange juice (with pulp) |
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salt
and pepper to taste |
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grated zest of 1 orange |
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1/8
tsp |
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cinnamon (optional) |
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1 |
Heat butter
in large saucepan. Cook onions in the butter
over low heat for 25 minutes or until tender,
stirring occasionally. Add carrots and broth to
the onion mixture and mix well. Simmer for 30
minutes or until the carrots are tender,
stirring occasionally. Reserve 1 cup of the
broth. |
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2 |
Remove
solids to a blender or food processor using a
slotted spoon. Add a small amount of the hot
mixture and process until puréed. Return the
purée to the saucepan and mix well. Stir in
orange juice and reserved broth. Season with
salt and pepper and stir in the orange zest.
Simmer just until heated through, stirring
occasionally. Ladle into soup bowls and sprinkle
with cinnamon. |
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Servings: 6 |
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Cooking Tips |
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*To get more juice
from an orange, microwave on high for thirty seconds. |
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