Carrot and Orange Soup

Carrot and Orange Soup

Makes: 4 to 6 servings

3 tablespoons olive oil

2 cups finely chopped yellow onions

10 large (1 1/2 to 2 pounds) carrots, peeled and chopped

4 cups chicken stock

1 cup fresh orange juice

Salt and pepper, to taste

Grated orange zest, to taste

1. Heat olive oil in the pot. Add onions, cover and cook over low heat until tender and lightly colored, about 25 minutes.

2. Add carrots and broth and bring to a boil.

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

4. Puree the soup in batches with a blender or food processor or use an immersion blender right in the pot. Blend until smooth.

5. Return the puree to the pot and add orange juice and 2 to 3 cups of additional stock, until the soup is of desired consistency.

6. Season with salt and pepper; add orange zest. Simmer until heated through.

— Recipe adapted from “The Silver Palate Cookbook”