Orange-Carrot Soup

1. 1

   Melt the butter in a pot.

2. 2

   Add onions, cover, and cook over low heat until tender and lightly colored, about 25 minutes.

3. 3

   Add carrots and stock and bring to a boil.

4. 4

   Reduce heat, cover, and simmer until carrots are very tender, about 30 minutes.

5. 5

   Pour the soup through a strainer and transfer the solids to the bowl of a food processor.

6. 6

   Add 1 cup (225 ml) of the cooking stock and process until smooth.

7. 7

   Return the puree to the pot and add the orange juice and additional stock, 2 to 3 cups (700 ml), until the soup is the desired consistency.

8. 8

   Season to taste with salt and pepper; add orange zest.

9. 9

   Simmer until heated through. Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.