I bought a 10 lb. bag of carrots last week…. why? I have no idea. So, I’m attempting to use them up by trying new things. Today for lunch we had this soup. While I certainly didn’t dislike it, I’m not sure I liked it, either.
Spiced Carrot & Orange Soup
Adapted from Wolfgang Puck Makes It Easy
4 tbsp unsalted butter
2 lbs. carrots, peeled, trimmed, and thinly sliced
1 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground turmeric
2 tbsp brown sugar
1 cup fresh sqeezed orange juice
salt and freshly ground pepper to taste
4 cups chicken broth
In a large saucepan, melt butter over medium heat. Add carrots and saute, stirring frequently, 5-6 minutes. Add cinnamon, ginger, turmeric, and sugar and stir continuously for 1 minute. Add orange juice and stir & scrape the bottom to deglaze the pan. Raise the heat slightly, bring the juice to a boil, continue boiling until reduced by half, about 5 minutes. Season lightly with salt and pepper
Stir in the broth and bring the liquid to a boil. Reduce heat to low, cover, and simmer gently until the carrots are tender, about 30 minutes.
Using an immersion blender or food processor, strain the carrots and puree in batches. Slowly add the broth to the carrots until the mixture has reached desired consistency, you may not use all of the broth. Taste and adjust the seasonings.