Roasted Carrot & Orange Soup
- Serves 6.
SERVES
Ingredients
- 4 Tablespoons unsalted butter
- 2 cups chopped yellow onions
- 10 to 12 large carrots
- 5 cups chicken stock
- 1 cup fresh orange juice Zest of 1/2 orange
- Salt and freshly ground pepper
Directions
Grill carrots for two minutes, turning frequently. Chop cooled carrots. Melt butter in a saucepan and add onions. Cover and cook over low heat until tender and light brown. Add carrots and chicken stock and bring to a boil. Reduce heat and cook until carrots are very tender.
Pour soup through a strainer and use a food processor or blender to purée the solids. Add one cup of the liquid, then add orange juice and zest. Process quickly until well-blended. Add remaining liquid. Pour all back into pot and simmer for 10 minutes. Salt and pepper to taste.
