Carrot and Orange Soup
This savoury citrus soup is a delightful beginning to any meal.
2 Tbsp (30 mL) butter
1 1/2 lbs (750 g) carrots, peeled and sliced
2 medium onions, sliced
2 cubes of MSG-free chicken stock dissolved in 4 cups (1 L) hot water
Freshly ground pepper
1 medium orange
1/4 cup (60 mL) organic cream (10 percent)
Pinch nutmeg
Melt butter in large saucepan. Add carrots and onions, and cook gently until vegetables begin to soften. Add chicken stock, season with pepper, and bring to boil. Reduce heat, cover, and simmer about 40 minutes, until vegetables are tender. Allow soup to cool slightly, then pur?in blender or food processor.
Use potato peeler to thinly pare orange rind into fine shreds. Cook shreds in separate saucepan in small amount of simmering water for 2 to 3 minutes until tender, then drain and add to soup.
Squeeze juice from orange and add to soup. Reheat gently and adjust seasoning, if necessary. Before serving, swirl 1 Tbsp (15 mL) cream into middle of each bowl and garnish with shreds of orange rind and gently dust nutmeg over swirl of cream. Serves 4.
Source: "Squeeze some sunshine," from alive #316, February 2009
Carrot and Orange Soup
Directions
Bryce Wylde
Bryce Wylde is an alternative medicine clinician, media personality, and the author of Wylde on Health: Your Best Choices in the World of Natural Health (Random House, 2012).
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