
Servings |
servings
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Ingredients
- 3 Tbsp Unsalted Butter
- 1 1/2 Lbs Carrots (6-7 large) cleaned and sliced
- 2 Cups White or Yellow Onion chopped
- Salt to taste
- 1 Tsp Fresh Ginger Root minced
- 2 Cups Chicken or Vegetable Stock
- 2 Cups Water
- 3 large strips Orange Zest
- Chives, Parsley, Dill or Fennel for garnish chopped
Ingredients
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Instructions
- Melt butter in a soup pot over medium heat
- Cook onions and carrots until the onion is translucent, stirring occasionally. About 5 - 8 minutes. Do not let them brown.
- Sprinkle a teaspoon of salt over the carrots and onions as they cook
- Add stock and water, ginger, and orange zest. Bring to a simmer. Cover and cook about 20 minutes or until the carrots are soft.
- Remove the strips of orange zest. If you forget and purèe the soup with the zest still in it, the soup may be too bitter.
- Purèe the soup in a blender or food processor until completely smooth. Only fill blender bowl a third full of the hot liquid. Keep one hand on the cap of the blender to keep it from popping off. Add more salt to taste.
- Ladle into bowls and garnish with chives, parsley, dill or a swirl of heavy cream. A dollop of sour cream also works well.