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An easy and delicious soup for a fall day!

Yield:
6-8
Prep time:
15
Cook time:
30
Photo of Carrot Soup

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

Instructions

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

2. Add carrots and both 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.

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