Harvest season is here and amoung the bounty that we can see in the Farmer's Markets are gorgeous carrots. They are available year round, but nothing captures the essence of carrotiness better than the beauties from local farms. This soup allows one to savour their sweet goodness while warming body and soul at the same time.
Carrot and Orange Soup
This is a tried and true recipe from The Silver Palate Cookbook, still a wonderful go-to book for food you know will taste good.
CARROT AND ORANGE SOUP
- 4 TBS unsalted butter
- 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 black pepper, to taste
- grated fresh orange zest, to taste
Melt the butter in a pot. Add the onions, cover and cook over low heat until tender and lightly colored, about 25 minutes.
Add carrots and 1 cup of the stock and bring to a boil. Reduce heat, cover and simmer until carrots are very tender, about 30 minutes.
Pour the soup through a strainer and transfer the solids to the bowl of a food processor fitted with a steel blade. Add 1 cup of the cooking stock and process until smooth.
Return the puree to the pot and add the orange juice and additional stock, 2 to 3 cups, until soup is of desired consistency.
Season to taste with salt and pepper; add orange zest. Simmer until heated through.
Serves 4 to 6.