Check out my foodie adventures at Foodspotting and Foodgawker

Tuesday, November 20, 2007

Carrot & Orange Soup

Soup can be a big time saver for me--I like to make soup in big batches and keep several different soup options in my freezer for when I don't have time to cook...This is a very flavorful soup that freezes well.


* 2 Tbsp. butter
* 1 Tbsp. extra virgin olive oil
* 1 large or 2 medium onions, chopped (red or yellow)
* 6 carrots, peeled and chopped
* 2.5 cups chicken stock (or vegetable stock)
* 1 cup fat-free half & half
* 1 orange: juice, pulp and zest
* 1/4 tsp. white pepper
* 1/2 tsp. salt (kosher or sea salt)
* dash of nutmeg (optional)


* Melt butter in pot, add onions and white pepper.
* Cook over low heat until tender and almost transluscent, about 25 minutes.
* Add carrots and stock and bring a boil.
* Reduce heat, cover and simmer until carrots are very tender, about 20 minutes.
* Transfer solids and liquid in managable portions to a food processor and puree until smooth.
* Return puree to pot.
* Add the nutmeg, salt, fat-free half & half, orange juice, zest and pulp and stir.
* Add additional stock if needed for desired consistency.

Serve with a small dollop of sour cream and fresh chives. I also like to add a few parsnip chips...

This puree can also be used as a bed for grilled fish or vegetables as it is smooth, flavorful, and delicious...

No comments: