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Roasted Carrot & Orange Soup

  • Serves 6.


  • 4 Tablespoons unsalted butter
  • 2 cups chopped yellow onions
  • 10 to 12 large carrots
  • 5 cups chicken stock
  • 1 cup fresh orange juice Zest of 1/2 orange
  • Salt and freshly ground pepper


Grill carrots for two minutes, turning frequently. Chop cooled carrots. Melt butter in a saucepan and add onions. Cover and cook over low heat until tender and light brown. Add carrots and chicken stock and bring to a boil. Reduce heat and cook until carrots are very tender.

Pour soup through a strainer and use a food processor or blender to purée the solids. Add one cup of the liquid, then add orange juice and zest. Process quickly until well-blended. Add remaining liquid. Pour all back into pot and simmer for 10 minutes. Salt and pepper to taste.

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