Collected by Debra Stoleroff, Adapted from The Silver Palate Cookbook by Julee Rosso and Sheila Lukins

Reprinted from Plainfield Co-op Newsletter: Fall 2021

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Ingredients:

• 4 TBL butter
• 3 cups chopped onions
• 1-2 lbs chopped carrots (peel if you prefer)
• 4 cups chicken stock (alternative veggie stock)
• 1 cup orange juice
• salt and ground pepper to taste
• grated orange zest 

Preparation:

1. Melt the butter in a pot. Add the onions and sautee until tender. 
2. Add carrots and chicken stock and bring to boil. Reduce heat and simmer until carrots are very tender. 
3. Pour the soup through a strainer. Put the solids into a blender or food processor. Add a cup or so of the soup stock and blend until smooth. 
4. Return puree to the soup pot . Add the orange juice and additional stock (2- 3 cups) until soup is of desired consistency. 
5. Add salt, pepper and orange zest to taste. Simmer until heated through. 

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