Orange-Scented Carrot Soup (Melissa d'Arabian) |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Ingredients:
1 tablespoon olive oil |
3/4 pound carrots, roughly chopped |
1 medium onion, roughly chopped |
1 clove garlic, smashed |
2 teaspoons finely grated orange zest |
2 teaspoons dried oregano |
1/4 cup white wine |
1 1/2 cups chicken or vegetable stock |
1 1/2 cups water |
salt and freshly ground black pepper |
2 tablespoons light sour cream, divided |
Directions:
1. In a medium saucepan, heat the olive oil over medium heat. Add the carrots and the onion and sweat until the mixture starts to soften, about 5 minutes. Add the garlic, orange zest and oregano and cook until fragrant, another 1 to 2 minutes. Raise the heat and deglaze the pan with white wine. Add the stock and water. Bring to a boil and reduce to a simmer. Cook until the carrots are tender, about 8 to 10 minutes. Cool the mixture for about 5 minutes before processing. 2. Process the soup in a food processor or blender until smooth. Season with salt and pepper, to taste. Pour into serving bowls and swirl in a heaping teaspoon of sour cream before serving. |
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