Golden Orange Carrot Soup
Servings: 4 to 6
IngredientsPreparation
  • 1 pound [454 g] carrots
  • 2 stalks celery
  • 2 tablespoons [30 g] butter
  • 1 tablespoon [15 L] oil
  • 3 1/2 cups [875 mL] chicken or beef broth [made of cubes concentrate]
  • Juice of 1/2 an orange
  • 1 tablespoon [15 mL] lemon juice
  • 1 bay leaf
  • 125 mL [1/2 cup] light cream
  • Salt and pepper, to taste
  • Finely chopped chives, to serve
  • Rinse and peel carrots; rinse celery stalks.
  • Roughly chop carrots and celery.
  • Heat together butter and oil into a casserole.
  • Fry together chopped carrots and celery for 5 to 10 minutes, stirring.
  • Pour in broth, orange juice and lemon juice.
  • Add bay leaf, salt and pepper.
  • Bring to a boil and leave to simmer slowly for 25 to 30 minutes.
  • Remove bay leaf.
  • Using a slotted spoon, press vegetables through a sieve or puree into a blender or food processor.
  • Pour puree back into soup in the saucepan.
  • Stir in cream, season to taste with salt and pepper and reheat soup near to boiling, but do not boil.
  • Serve soup, sprinkled with chives.