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Carrot Soup




Source of Recipe


Old Fashioned Tips


List of Ingredients




2 pounds carrots, peeled if needed and sliced thin
Salt and pepper
1/3 cup fresh orange juice
2 tsp. caraway seeds, crushed
4 cups chicken or vegetable stock
2 tbsp. fresh lemon juice
1/4 cup butter
2 sweet onions-sliced thinly
1 fresh tarragon sprig


Recipe



For the carrot puree, melt the butter in a large saucepan
over medium heat. Add the onions and sauté for 2-3
minutes. Add the carrots and tarragon, reduce the heat to
low, cover and cook, stirring occasionally, for 10 minutes
more. Add the stock and orange and lemon juices. Bring
to a boil, reduce the heat to low, cover and simmer until
the carrots are very tender, 10-15 minutes. Discard the
tarragon sprig. In small amounts, process the soup in a
food processor fitted with the metal blade or in a blender.
Return the puree to the pan, season to taste with salt
and pepper. Add the crushed caraway seeds and stir,
then heat through gently. Serve with croutons if desired.