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Carrot Orange Soup
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Silver Palate Cookbook


  • 4 tbsp (60 ml) sweet butter
  • 2 cups (475 ml) finely chopped yellow onions
  • 12 large carrots, about 2 lbs (.9 kg)., peeled and chopped
  • 4 cups (950 ml) chicken stock
  • 1 cup (225 ml) fresh orange juice
  • salt and freshly ground black pepper, to taste
  • grated fresh orange zest to taste
  • Melt the butter in a pot.
  • Add onions, cover, and cook over low heat until tender and lightly colored, about 25 minutes.
  • Add carrots and stock and bring to a boil.
  • Reduce heat, cover, and simmer until carrots are very tender, about 30 minutes.
  • Pour the soup through a strainer and transfer the solids to the bowl of a food processor.
  • Add 1 cup (225 ml) of the cooking stock and process until smooth.
  • Return the puree to the pot and add the orange juice and additional stock, 2 to 3 cups (700 ml), until the soup is the desired consistency.
  • Season to taste with salt and pepper; add orange zest.
  • Simmer until heated through. Serve immediately.
This is right out of the cookbook.

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