Carrot Orange Soup Recipe
I always double or triple this recipe. It’s great for a crowd and is delicious leftover, hot or cold.
Ingredients
- 4 T. butter
- 2 cups finely chopped sweet onions
- 12 large carrots peeled and chopped
- 4 cups chicken stock, divided
- 1 cup fresh orange juice
- salt and freshly ground pepper, to taste
- fresh grated orange zest, to taste
Instructions
- In a large saucepan, melt the butter. Sauté onions on low heat for 25 minutes.
- Add carrots and half of the stock and bring to a boil. Reduce heat and simmer for 30 minutes.
- Blend the mixture in blender or food processor to the texture you prefer.
- Return to the pot and add the rest of the stock, orange juice, salt, pepper, and zest. Serve hot.