The Pioneer Woman Tasty Kitchen
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Honeyed Carrot & Orange Soup

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Level: Easy

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Description

A silky smooth pureed soup of carrot and orange with a touch of honey!

Ingredients

  • 2 Tablespoons Butter
  • 1-½ pound Carrots, Peeled And Thinly Sliced
  • 2 whole Large Garlic Cloves, Minced
  • 1 whole Large Yellow Onion, Chopped
  • 2 cups Vegetable Or Low Sodium Chicken Stock
  • 2 cups Water
  • 4 whole Medium Oranges, Juiced
  • 1 Tablespoon Honey
  • 2 Tablespoons Toasted Cumin Seeds, Optional
  • 4 Tablespoons Creme Fraiche, Sour Cream Or Yogurt (optional)

Preparation

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.

One Comment

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Profile photo of rogaty

rogaty on 4.17.2010

I sadly must say that my vocabulary just doesn’t contain the right words to do justice to this here soup.

The taste just brought me to my knees and left there begging for another spoonful. The butter-cooked carrot is heaven on earth on its own, orange juice and honey give the soup an interestingly sweet flavor, and the toasted cumin seeds are a wonderful finishing touch.

Plus it is quick to prepare, and the hardest thing you have to do is peeling the carrots. Not much effort for something, that will surely make your day!

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