Orange-Scented Carrot Soup

Total Time:
45 min
Prep:
15 min
Inactive:
10 min
Cook:
20 min

Yield:
4 servings
Level:
Easy

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

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.

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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    This recipe is featured in:

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