Carrot and Orange Soup

Name: Carrot and Orange Soup
Total time: 85 min
Yield: 6 servings
Cuisine: Indonesian
Ingredients: ¼ cup (½ stick) unsalted butter; 2½ cups chopped yellow onions; 12 large carrots,) (peeled and chopped); 5 cups chicken or vegetable broth ((more to thin, if needed)); 1 cup freshly squeezed orange juice ((with pulp)); salt and pepper, (to taste); 1 medium orange's grated zest; ⅛ teaspoon cinnamon ((optional)); fresh thyme ((garnish, but can add into the soup, too))

A fresh soup with a uniquely delicious combination of flavors!

⏱️ 85 min 🔪 Prep: 25 min 🔥 Cook: 60 min 📊 Medium 👁️ 10 views

👨‍🍳 Start Cooking

Foto: RecipeGirl

Ingredients

6 servings

¼ cup (½ stick) unsalted butter
2½ cups chopped yellow onions
12 large carrots,) (peeled and chopped)
5 cups chicken or vegetable broth ((more to thin, if needed))
1 cup freshly squeezed orange juice ((with pulp))
salt and pepper, (to taste)
1 medium orange's grated zest
⅛ teaspoon cinnamon ((optional))
fresh thyme ((garnish, but can add into the soup, too))

Steps

Heat butter in large saucepan. Cook onions in the butter over low heat for 25 minutes or until tender, stirring occasionally. Add carrots and broth to the onion mixture and mix well. Simmer for 30 minutes or until the carrots are tender, stirring occasionally. Reserve 1 cup of the broth.
Remove solids to a blender or food processor using a slotted spoon. Add a small amount of the hot mixture and process until puréed. Return the purée to the saucepan and mix well. Stir in orange juice and reserved broth. Season with salt and pepper and stir in the orange zest.
Simmer just until heated through, stirring occasionally. Ladle into soup bowls and sprinkle with cinnamon, if desired.