Creamy Carrot Orange Soup
Comments: Seasoned soup can be frozen; leave to cool completely, pour into a serving-size container with a lid, and freeze for up to 3 months.
Leave soup to warm-up to room temperature before reheating; add cream just before serving.
Preparation time : 15 minutes
Cooking time : 30 to 35 minutes
  • 6 tablespoons [90 g] butter
  • 2 onions, finely chopped
  • 2 pounds [900 g] carrots, peeled then chopped
  • 3 3/4 cups [940 mL] vegetable broth
  • 1 bay leaf
  • Juice and grated rind of 3 oranges
  • Salt and pepper, to taste
  • 2/3 cup [160 mL] heavy cream, to serve
  • 2 tablespoons [30 mL] freshly chiseled chives, to garnish
  • Melt butter into a large casserole over medium heat.
  • Add choped onions and carrots; fry stirring delicately until softened yet not colored, for approximately 3 to 4 minutes.
  • Pour in vegetable broth then add bay leaf and grated orange rind.
  • Cover casserole and leave soup to simmer slowly for approximately 20 minutes, until vegetables are done.
  • Remove soup from heat; puree mixture into a blender until smooth.
  • Wash casserole before pouring in vegetable puree.
  • Stir in orange juice; salt and pepper soup.
  • Reheat soup before serving into warm individual bowls garnished with a swirl of cream, and freshly chiseled chives.