alive logo

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




    SEE MORE »
    Strawberry Carpaccio
    Greek Turkey Burger Bites

    Greek Turkey Burger Bites

    Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner. Fresh is best Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.