Carrot-Apple Soup
Even though signs of spring are appearing - blooming daffodils, blue skies, sunshine - the nights can still get a bit cold, by California standards! So warming soup is still on the menu. We have a productive orange tree and this time of the year means we can enjoy lots of fresh squeezed orange juice. I thought this would be a good way to use some of our oranges along with our CSA carrots.
Serves 5-6
Heat in a 3-4 qt stockpot over medium heat until butter is melted:
1 TBS butter
1/4 cup water
Reduce to medium-low heat. Add and cook, covered, stirring occasionally, until tender but not browned, 5-10 minutes:
1 medium onion, chopped
1 TBS minced ginger
1/2 tsp curry powder
Add:
4 cups chicken or vegetable stock
1 cup fresh squeezed orange juice
1 1/2 lbs carrots, peeled and sliced 1/8" thick
1 medium apple, peeled, cored and chopped
Bring to a boil. Reduce heat and simmer, partly covered, stirring occasionally, until carrots and apples are tender, 15-20 minutes. Using a stick blender, puree directly in pot until smooth. Season to taste with:
Salt
Pepper
Ladle into serving bowls and garnish with:
Nonfat Greek Yogurt
Fresh Dill or Fennel Fronds, snipped
Maple-Roasted Pumpkin Seeds
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