6 tbsp. extra-virgin olive oil 1 lb. carrots, scraped and thinly sliced 1 1/2 cup white onion, chopped 1 tsp. dried thyme 1 tsp. brown sugar 1/2 tsp. ground nutmeg 4 cups chicken broth 1/4 cup orange juice Zest of 1 orange Salt and pepper to taste Suggestion: Garnish each serving with a thin slice of orange, plain yogurt, grated carrot and parsley.
Heat olive oil in a large saucepan over medium heat. Add carrots and onions and sauté for 4 minutes. Add thyme, brown sugar, and nutmeg. Cook for another 6 minutes. Then add chicken broth. Cover and simmer carrot mixture for about 25 minutes. Use a slotted spoon and transfer vegetables to a blender or food processor and add 1/4 cup cooking liquid. Puree carrot mixture until smooth. Return puree to pot. Stir in orange juice and zest. Season to taste with salt and pepper. Cover and chill for at least 2 hours or overnight. To serve, ladle soup into soup bowls and float a slice of orange along with a teaspoon of yogurt, grated carrot and parsley on top.
Ken Oliver, "Cooking with Ken" E-mail questions: firstname.lastname@example.org
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