Ingredients
- 4 tablespoons butter
- 2 cups small yellow onions, finely chopped (300 g)
- 12 carrots, peeled and chopped
- 4 cups chicken stock, alternatively vegetable stock (1 l)
- 1 cup freshly squeezed orange juice (250 ml)
- sea salt and freshly ground pepper, to taste
Instructions
- In a large saucepan heat butter over low heat. Once the butter is melted, add the onions and cook covered for 20-25 minutes, until soft and lightly colored.
- Add the carrots and stock and bring to a boil. Reduce heat and simmer, covered for 30 minutes or until carrots are tender.
- Set aside for 5 minutes to cool. Pour the soup through a sieve and transfer solids back to the saucepan with 1 cup (250 ml) of the cooked stock. Use a hand-held blender to puree until smooth. Add the fresh squeezed orange juice and the additional stock until the soup reaches the desired consistency.
- Place over medium heat and cook for 2 minutes or until heated through. Season with salt and pepper, to taste. Serve immediately.
Nutrition
Notes
This soup can also be made several hours in advance, which also allows the flavors to meld and then reheated for a couple of minutes prior to serving.