Carrot Orange Soup
Servings: 4
  • 1 pound [454 g] carrots
  • 3 to 4 cups [750 mL to 1 L] chicken broth
  • 1 bay leaf
  • 1 orange
  • Sour cream, to decorate
  • Chopped chives, to decorate
  • Peel then cut carrots into small pieces.
  • Pour in a little of of the chicken broth; add bay leaf.
  • Boil on the sotve on high or microwave on 'HIGH' for 10 to 15 minutes, until soft.
  • Meanwhile, cu orange rind into tiny pieces removing the white part, press to orange; reserve both, orange rind and juice.
  • When carrots are done, remove bay leaf before pouring mixture into a blender or a food processor.
  • Add reserved orange rind pieces and orange juice; puree mixture.
  • Pour this puree into a casserole and stir in remaining chicken broth.
  • Reheat soup until really hot before serving, each serving decorated with a dollop of sour cream, garnished with chopped chives.