Carrot and Orange Soup


Carrot and Orange SoupIn my effort to nurse Jeff back to health last week I made Carrot and Orange Soup using a recipe from my favorite cookbook, [California Sol Food]. I customized the recipe by adding Turmeric, an Asian spice known to help inflammation and an excellent antioxidant. Luke wasn’t crazy about the taste but Jeff had three bowls, so I think it was an effective remedy.

Onions

{Started with chopped onions}

Chopped Carrots

{added chopped carrots and chicken stock}

Nutribullet puree

{Pureed in the Nutribullet}

Carrot and Orange Soup

{Added 1/2 teaspoon of Turmeric}

Turmeric

Fresh squeezed orange juice

{Added a cup of fresh squeezed orange juice and served with a sprinkle of cinnamon}

Recipe (adapted from California Sol Food Cookbook)

1/4 stick unsalted butter (I used olive oil)

2/12 cups chopped yellow onions

12 large carrots peeled and chopped

5 cups chicken stock

1 cup fresh orange juice with pulp

1/8 teaspoon cinnamon

1/2 teaspoon turmeric

salt and pepper to taste

Heat the butter in a large saucepan. cooke the onions in the butter over low heat for 25 minutes until tender, stirring occasionally.  Add the carrots and stock to the onion mixture and mix well. Simmer for 30 minutes or until the carrots are tender, stirring occasionally.  Reserve 1 cup of the stock.  Remove the solids to a blender.  Add a small amount of the hot stock and process until pureed.  Return the puree to the saucepan and mix well. Stir in the orange juice, turmeric and reserved stock. Season with salt and pepper and serve.