This soup is very tasty, with quite a unique twist of orange that you feel on the palate, but it is in no way overpowering or obvious so you don't need to tell your family or friends what's really in there. It's easy to adapt if you'd like to add some ginger (I find it goes well in carrot soups), mint or even garam masala, which I discovered thanks to my co-blogger and friend Caitlin! You can skip the OJ and put more stock if you'd like. Feel free to experiment.
Carrot Soup with Tangy Cheese
Adapted from a recipe that appeared in the Montreal Gazette
2 tablespoons oil or butter (I used one of each)
1 medium onion, halved and sliced
3 cups / 1 lb carrots (about 3-4) sliced
2 cloves garlic halved
2 tbl flour
3 1/4 cups chicken or vegetable stock
1/2 cup orange juice
3 tablespoons chopped fresh mint, optional
salt and pepper to taste
1/3 cup crumbled goat or feta cheese, or grated aged white cheddar cheese.
I used plain grated mozzarella.
Adapted from a recipe that appeared in the Montreal Gazette
2 tablespoons oil or butter (I used one of each)
1 medium onion, halved and sliced
3 cups / 1 lb carrots (about 3-4) sliced
2 cloves garlic halved
2 tbl flour
3 1/4 cups chicken or vegetable stock
1/2 cup orange juice
3 tablespoons chopped fresh mint, optional
salt and pepper to taste
1/3 cup crumbled goat or feta cheese, or grated aged white cheddar cheese.
I used plain grated mozzarella.
Heat the oil in a pot set over medium heat.
Add onions, carrots and garlic and cook until vegetables are slightly softened, about 5 minutes.
Mix in the flour.
Slowly mix in the stock, stirring.
Mix in the orange juice and bring to a simmer.
Cook until carrots are very tender, 15-30 minutes.
Puree the soup with an immersion blender, or in a blender or food processor.
Stir in mint, salt and pepper.
Ladle into bowls, place some cheese in the center, and serve.
Add onions, carrots and garlic and cook until vegetables are slightly softened, about 5 minutes.
Mix in the flour.
Slowly mix in the stock, stirring.
Mix in the orange juice and bring to a simmer.
Cook until carrots are very tender, 15-30 minutes.
Puree the soup with an immersion blender, or in a blender or food processor.
Stir in mint, salt and pepper.
Ladle into bowls, place some cheese in the center, and serve.