Carrot & Orange Soup

from the kitchen of Carole Lemmon

• soup

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

Steps

1. Cook carrots in a small amount of water until tender. Drain and set aside.
2. Melt butter in a frying pan over medium heat. Sauté onion for 3-4 minutes.
3. Purée onions with chicken broth and cooked carrots in a blender until smooth.
4. Transfer to a pot. Stir in flour. Slowly add remaining chicken broth, stirring until thickened.
5. Add orange juice concentrate, salt, and pepper. Stir to combine.
6. Add half and half and heat through. Do not boil.
7. Garnish with green onion and parsley before serving.