Best Carrot And Orange Soup Silver Palate Recipes

Carrot and Orange Soup - (Silver Palate) Recipe - (3/5) image

Provided by Maverick19

Number Of Ingredients 7

4 Tbsp sweet butter
2 cups finely chopped yellow onion
12 large carrots, 1 1/2-2 lbs, peeled and chopped
4 cups chicken stock *(you can substitute veggie stock)
1 cup fresh orange juice
salt and freshly ground black pepper, to taste
grated fresh orange zest to taste

Steps:

1. Melt the butter in a pot. Add the onions, cover and cook over low heat until tender and lightly colored, about 25 minutes. 2. Add carrots and stock and bring to a boil. Reduce heat, cover and simmer until carrots are very tender, about 30 minutes. 3. Pour the soup through a strainer and transfer the solids to the bowl of a food processor fitted with a steel blade. Add 1 cup of the cooking stock and process until smooth. 4. Return puree to the pot and add the orange juice and additional stock, 2 to 3 cups, until soup is of desired consistency. 5. Season to taste with salt and pepper. Add orange zest. Simmer until heated through. Serve immediately.

Chilled Carrot and Orange Soup image

Yield Makes about 6 cups

Number Of Ingredients 10

1 medium onion, finely chopped
3 tablespoons unsalted butter
1 1/2 lb carrots, sliced 1/8 inch thick (4 cups)
4 cups water
1/8 teaspoon salt
1/4 teaspoon black pepper
large pinch of ground cloves
1 cup fresh orange juice
2 teaspoons fresh lemon juice
Garnish: fresh mint leaves

Steps:

Cook onion in butter in a 3- to 4-quart heavy saucepan over moderately high heat, stirring, until golden, about 3 minutes. Add carrots, water, salt, pepper, and cloves and simmer, covered, until carrots are very tender, about 15 minutes.
Purée soup in 3 batches in a blender (use caution when blending hot liquids) until very smooth, about 1 minute, transferring to a bowl. Stir in orange and lemon juices.
Chill soup, covered, until cold, at least 2 hours.