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Carrot Orange Soup
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Description
A simple sweet carrot soup with a touch of tangy orange. A classic from the Silver Palate Cookbook.
Ingredients
- 4 Tablespoons Sweet Butter
- 2 cups Yellow Onions, Finely Chopped
- 1-½ pound Carrots, Peeled And Finely Chopped
- 4 cups Chicken Stock Or Broth
- Salt And Pepper, to taste
- 1 cup Fresh Orange Juice
Preparation
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 broth and bring to a boil. Reduce heat, cover and simmer until carrots are very tender, about 30 minutes.
Either puree soup in batches with a blender or food processor or use an immersion blender right in the pot. Blend until smooth.
Add orange juice and extra broth for desired consistency. Season with salt and pepper and garnish with chives.
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