A light, but flavorful and warming soup to start your new year!
Orange Carrot Soup
3 T. extra virgin olive oil, divided
1 c. diced yellow onion
fresh ground pepper
2 T. semi-dry white wine, divided
4 c. diced, peeled carrots
2 t. smoked paprika
1 t. ground cinnamon
4 c. vegetable (or chicken) broth or bouillon*, divided
3 T. honey, divided
1 – 1 1/4 c. fresh-squeezed orange juice, to taste
zest from one of the oranges (use a course-textured zester)
croutons or Greek yogurt, optional
*I use 2 “Not-Chick’n” bouillon cubes dissolved in 4 c. boiling water. “Not-Chick’n” can be found in the organic foods section of many grocery stores.
- Place 1 T. of the olive oil in a large skillet. Add onion, a dash of salt, a twist of fresh ground pepper, and about 1 T. of the wine. Cook over medium-high heat, stirring occasionally, until onion is crisp-tender and translucent. Transfer to a stock pot.
- Place remaining 2 T. of the olive oil in the large skillet. Add carrots, paprika and cinnamon. Cook over medium-high heat, stirring occasionally, for about 10 minutes. Transfer to the stock pot containing the onions.
- Add enough of the broth to the stock pot to almost cover carrots. Stir. Cover and cook over medium heat until carrots are tender enough to purée but are not mushy, about 15 minutes. Stir in 2 T. of the honey.
- Purée mixture with a stick blender – or transfer mixture to a food processor or blender to purée until almost perfectly smooth, then transfer mixture back to stock pot.
- Stir orange juice and remaining 1 T. of wine into carrot mixture, then thin soup to desired consistency with the remaining broth. Stir in orange zest. Taste. If necessary adjust flavor using honey, wine, orange juice, or salt and pepper. Cook over low heat for about 10 more minutes before serving to blend flavors.
- Stir soup before serving. Serve in small cups as a starter or light lunch – or in soup bowls for a heavier meal. If desired, garnish with croutons or a dollop of Greek yogurt.
Enjoy! Happy New Year!