Carrot & Orange Soup
by Carole Lemmon
Cookware
- frying
- blender
- pot
Ingredients
- 2 cups carrots
- 4 tbsp butter
- 1/2 cup onion
- 2 cups chicken broth
- 2 tbsp flour
- 1 cup chicken broth
- 6 oz orange juice concentrate
- 1/2 tsp salt
- 1/8 tsp pepper
- 1 cup half and half
- 1 tsp green onion
Instructions
Step 1
Cook carrots in a small amount of water until tender. Drain and set aside.
Step 2
Melt butter in a frying pan over medium heat. Sauté onion for 3-4 minutes.
Step 3
Purée onions with chicken broth and cooked carrots in a blender until smooth.
Step 4
Transfer to a pot. Stir in flour. Slowly add remaining chicken broth, stirring until thickened.
Step 5
Add orange juice concentrate, salt, and pepper. Stir to combine.
Step 6
Add half and half and heat through. Do not boil.
Step 7
Garnish with green onion and parsley before serving.