Carrot + Orange Soup
I don't know about you, but a great soup has the power to immediately make me feel nourished and fulfilled.
This Carrot + Orange Soup has just the right amount of tang to balance out the sweet from the carrots along with a small amount of spices to warm you up on the coldest day.
I've personally topped this soup with crispy chopped bacon, some nice extra virgin olive oil, and a couple cracks of black pepper.
Make sure when you put this into the blender that you run it as high as it will go for at least a minute to achieve that silky smooth texture.
Carrot + Orange Soup: Serves 8
- 1 large onion (sliced)
- 2.5 pound Carrots, peeled and cut large (about 12)
- 1 cup white wine
- 3 oranges juiced (and zest of one)
- 1 bay leaf
- 1 teaspoon corriander
- 1/4 teaspoon cumin
- 2 cups vegetable stock
- 4 tablespoons butter
- olive oil
Sweat onions in large pot with a good amount of olive oil on medium heat until translucent, de-glaze with white wine and cook until their is almost no liquid in pan.
Add: remaining ingredients and any water to barely cover carrots.
Cover and simmer for 60-75 minutes or until carrots are soft.
Transfer to blender and blend in 2-3 batches making sure to turn your blender all the way up. Season with salt to taste(take out a spoonful and place a small amount of salt on top, if it taste better with the salt then you can add more, if it just taste more salty you don't need it)
Garnish with crispy cooked bacon, olive oil, and a few cracks of black pepper.