December 28, 2009

Carrot soup with orange

I received this cookbook for Christmas and decided to try a soup recipe on this cold, snowy day (plus I also got a new immersion blender for Christmas that I wanted to try!). This soup is really all about the flavor of the carrot. You can certainly change up the herbs and spices to your liking or use stock instead of water, but I'd give it a try as is first.

The recipe makes about 8 cups of soup.

Carrot soup with orange
1/2 yellow onion, chopped
1 leek (white part only), chopped
1 pound of carrots, sliced (peeled if you prefer)
1/4 teaspoon sea salt
1/4 cup parsley
1 bay leaf
1 teaspoon fresh thyme, minced
white pepper (or black) to taste
8 cups water
zest of 1/2 an orange, grated finely
juice of one orange
splash of cream or milk (optional)
parsley and/or fresh chives for garnish
butter and olive oil

In a large stock/soup pot, melt butter and add some olive oil over medium heat. Add the onion and leek and cook for about 5 minutes, stirring occasionally. Add the carrot and salt, stir, and cook for about 10 minutes. Add the herbs, pepper, and water and bring to a boil. Reduce heat and simmer for about 25 to 30 minutes. Remove the soup from heat and remove the bay leaf. Puree in batches in a blender or with an immersion blender until smooth. Return soup to the pot. Add the zest and orange juice (and milk/cream, if using). Warn over low heat. When hot, top with garnish and serve.

Overall I enjoyed this soup. I think it would be really great with some fresh ginger and a bit more orange, which I may try next time.

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