Carrot Soup - BC Dairy

For BC dairy farmers

Health Professionals

School Milk

School or Educator

Equipment

Large pot
Hand blender

Ingredients

1/4 cup (60 mL) butter
2 cups (500 mL) finely chopped onion
12 large carrots, peeled and sliced
4 cups (1 L) chicken broth
1 cup (250 mL) fresh orange juice
1 cup (250 mL) milk
grated orange zest
pinch of nutmeg
pinch of tarragon

Directions

1. Melt butter in pot and add onions, cooking over low heat until lightly browned.

2. Add carrots and broth and bring to boil.

3. Reduce heat then cover and cook until carrots are very tender (about 30 minutes).

4. Away from heat, use a hand blender to blend carrots and broth until smooth.

5. Add orange juice, milk, orange zest, nutmeg and tarragon.

6. Serve warm.