Carrot and Orange Soup with Thyme
Print Category Carrot Thematic No thematic Source dairygoodness Evaluation
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Ingredients
- 1 tbsp (15 mL) butter
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 1/2 cups (625 mL) chicken stock
- 1 cup (250 mL) orange juice
- Finely grated peel of 1 orange
- 2 tbsp (30 mL) fresh thyme leaves (or 2 tsp/10 mL dried)
- 9 carrots, sliced (about 1 lb/500 g)
- 1 cup (250 mL) 35% Real Whipping Cream
- 3 tbsp (45 mL) lemon juice
- Salt and pepper, to taste
- Sprigs of fresh thyme for garnish
Praparation
- Heat butter in large saucepan over medium heat. Add onion and garlic; cook 2 min stirring occasionally. Add chicken stock, orange juice, peel and 1/2 the fresh thyme or all the dried thyme; bring to boil. Add carrots, cover and simmer 30 min until very tender. Add remaining fresh thyme.
- Purée soup until smooth. Return mixture to the saucepan; stir in Cream, lemon juice, salt and pepper. Garnish with sprigs of fresh thyme.
Cook commentary
8 servings
The flavours of carrot, orange and real Whipping Cream complement each other to absolute perfection in this easy-to-make puréed soup.
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