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A silky smooth pureed soup of carrot and orange with a touch of honey!
Melt the butter gently in a medium saucepan, then add the carrots, onion and garlic. Put the lid on the pot and cook over a low heat, stirring occasionally, until the vegetables have softened but not browned (about 15 minutes).
Pour in the stock, water and a pinch of salt (if you’re not using low sodium stock, save this step for last). Bring to a boil and simmer, partially covered, for 30 minutes or until the vegetables are very soft. Remove from heat and allow to cool before pureeing.
Pour cooled vegetable mixture in a blender or food processor and puree until smooth. Return the puree to the pot. Add orange juice and bring back to a simmer. Add honey and salt and pepper (to taste). Garnish with a swirl of creme fraiche, sour cream or yogurt and a sprinkle of toasted cumin seeds, if you choose. Serve immediately.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!