Happy New Year with Carrot-Orange Soup

Homegrown carrots store a long time in root-cellar conditions.  

Here's our favorite winter soup.  Happy New Year !

Carrot Orange Soup   

2-2.5 lbs. large carrots, peeled and cubed

1.5  large sweet onions, chopped

6 Tbsp butter

2 Tbsp chicken bouillon powder, with 8 cups water,  or use canned broth

1.5 cups orange juice

Optional:  Zest of ½ orange (micro-planed is best)

Approx. 2 tsp. seasoned salt with chili, or salt and cayenne pepper to taste

1)      Melt butter in a large heavy-bottomed pot.  Add onions and cook over very low heat until tender, about 25 minutes.

2)      Add carrots with water and bouillon, or broth. Bring to boil. Reduce heat, cover and simmer until carrots are very tender, about 30 minutes.

3)      Pour soup through a strainer and transfer solids to a food processor, blender or food mill.  Working in batches, and adding liquid stock as needed, process until smooth.

4)      Return the puree to the pot and add orange juice and zest.  Add additional stock until soup is of desired consistency.

5)      Season to taste with salt and pepper.  Simmer until heated through and serve.

6)      Garnish as desired: delicious with a swirl of sour cream, tajin seasoning or parsley.