Carrot and Orange Soup

Yield: Serves 4
  • 2 Tbsp. butter
  • 1 lb. carrots, cut into 2" slices
  • 3 medium onions, coarsely chopped
  • 2 garlic cloves, chopped
  • 1/3 c. flour
  • 4 c. chicken stock
  • 1 tsp. sugar
  • 1 1/2 c. orange juice
  • 1 c. heavy cream
  • pinch cayenne pepper
  • salt and pepper to taste
  • 1 c. chopped watercress
  1. Melt butter in Dutch oven. Add carrots, onions and garlic to butter and saute 5 minutes. Add flour and stir well. Gradually add chicken stock and bring to a boil, stirring constantly. Cover and simmer for about 20 minutes. Add sugar and simmer 10 minutes longer.
  2. Remove from heat and puree in food processor. Return soup to pan and add orange juice and cream. Season with cayenne, salt and pepper. Reheat gently, but do not boil.
  3. Garnish with watercress and serve.
This recipe is surprisingly good (I know it seems a little weird). I added a little more cayenne than it called for--it helped bring out the flavor! The watercress is a must, as it adds a nice crisp contrast.
  • dinner
Last updated 2016-12-25
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