Orange Carrot Soup

A light, but flavorful and warming soup to start your new year!

OrangeCarrotSoup

Orange Carrot Soup

4-6 Servings

Ingredients

3 T. extra virgin olive oil, divided

1 c. diced yellow onion

salt

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.

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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!

9 responses to “Orange Carrot Soup

  1. Our carrots have been going into making beef broth recently. A neighbor was burchering cattle and brought us a cooler full of beef bones. I think Linda has one more pressure canner round to finish this project. That will keep us in soup and stews until next Fall.
    Oscar

    • Interesting. I wouldn’t have thought of putting carrots into beef broth. I bet that they add a pleasant element of sweetness.

  2. I have all the ingredients at home except the paprika but I’m sure it would be good without it as well. Will give it a go! Happy New Year!

    • Thanks, Letizia! Ancho chili powder with a touch of chipotle might work as a substitute – or as you said, the soup would probably still taste good without the smoked paprika. Happy New Year!

Comments Welcome!

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s