Time 1h20m Yield for 6 people Number Of Ingredients 6 Steps:
Peel the onion, then cut in half. Put the 2 halves, cut side down, on a chopping board and cut each into thin strips. Peel the carrots and cut the ends off. Cut each carrot in half widthways, then lengthways. Put them on the chopping board with the flat sides down, and cut into small pieces. Put the butter and oil in a saucepan over a low heat, add the sliced onion and cook for 10 minutes. Check and stir the onion regularly. Using a cheese grater, grate the zest off the orange into a small bowl. Add the zest and the carrots to the pan with the onion. Put the lid on and cook for 10 more minutes, stirring occasionally. Add the stock or water and bring up to a simmer, then put the lid back on the pan and leave to simmer gently. After 45 minutes, test that the carrots are really soft by poking them with a knife or skewer. Turn off the heat. Carefully ladle the soup into a food processor - it will be very hot, so ask an adult to help with this. Whizz the soup until it is smooth. Cut the orange in half, squeeze the juice from one half and add to the soup. Return the soup to the pan, heat it gently and taste it (careful, it’s hot!) You might like to add a pinch of black pepper or a little chopped fresh coriander, until it tastes just right.
Time 50m Yield 6 Number Of Ingredients 10 Steps:
Melt butter in a large pot over medium heat and cook carrots, onions, and ginger until softened, about 5 minutes. Dust with flour and cook and stir for 2 minutes. Add broth, cover, and simmer until carrots are soft, 15 to 20 minutes. Season with sea salt and white pepper. Puree carrot soup with an immersion blender until smooth. Zest 1 orange until you get about 1 teaspoon zest. Juice both oranges. Stir orange juice and creme fraiche into the soup and heat over medium-low heat, but do not boil. Stir in orange zest and season with salt and pepper. Sprinkle with pistachios.
Time 11h15m Yield 6-8 serving(s) Number Of Ingredients 7 Steps:
Skin and cut into 1/4 inch rounds approximately 5 cups of carrots. Add to Slow Cooker. NOTE: a food processor can really speed the chopping in this recipe. Chop one onion finely and add to Cooker. Add broth and orange juice. Add optional ginger if desired- makes soup tangy. Heat on low for 10-11 hours or high for 4-6 hours. When carrots are tender, blend to a smooth consistency. Add whipping cream, s and stir until creamy. NOTE: Excellent first course or lunch with salad and roll.
Time 55m Yield 4 servings Number Of Ingredients 11 Steps:
Peel and thinly slice the carrots. Finely chop the onion. Peel and chop the garlic cloves. In a large saucepan, heat oil over medium heat. Add carrots, onion, garlic, and ginger and cook, stirring occasionally, until onion is golden, 6 to 8 minutes. Meanwhile grate the orange to yield 2 teaspoon grated zest. Juice orange to yield 1/2 cup orange juice. Add chicken stock, orange zest, and bay leaf to cooking vegetables. Bring to a boil. Reduce heat to medium-low, cover and cook, stirring occasionally, until carrots are tender about 20 minutes. In a food processor or blender, puree soup in batches until smooth; return to saucepan. Stir in orange juice and season with salt and pepper to taste. Cook over medium heat, stirring occasionally, until heated through, 2 to 3 minutes. Mince cilantro or parsley to yield 2 tablespoons. Garnish each soup bowl with a dollop of sour cream or yogurt and sprinkling of cilantro and serve.
Time 45m Yield Serves 4 Number Of Ingredients 6 Steps:
Heat the butter in a large pan then add the onion and a pinch of salt. Cook for 10 minutes until softened. Add the carrots and orange zest and cook, stirring, for 3-4 minutes then pour in the stock and bring to a boil. Turn down to a simmer then cook for 20-25 minutes or until the carrots are completely tender. Use a stick blender to whizz until smooth then stir in the orange juice. Taste and season with pepper and more salt if it needs it. Serve with more pepper and a swirl of crème fraîche, if you like.
Time 45m Yield 4 servings Number Of Ingredients 11 Steps:
In a medium saucepan, heat the olive oil over medium heat. Add the carrots and the onion and sweat until the mixture starts to soften, about 5 minutes. Add the garlic, orange zest and oregano and cook until fragrant, another 1 to 2 minutes. Raise the heat and deglaze the pan with white wine. Add the stock and water. Bring to a boil and reduce to a simmer. Cook until the carrots are tender, about 8 to 10 minutes. Cool the mixture for about 5 minutes before processing. Process the soup in a food processor or blender until smooth. Season with salt and pepper, to taste. Pour into serving bowls and swirl in a heaping teaspoon of sour cream before serving.
Time 1h10m Yield Serves 4 Number Of Ingredients 0 Steps:
Heat the oil and gently sauté the onions, until soft and golden. Add the carrots and fry for a further 1-2 minutes. Combine the stock, orange juice, ground coriander, cinnamon. Stir in the wet ingredients and cover. Simmer for 40-50 minutes or until the carrots are tender. Liquidize the ingredients to your desired consistency. Season to taste and garnish with the coriander leaf.
Time 50m Number Of Ingredients 10 Steps:
Crush the seeds in a pestle and mortar, then dry-fry for 2 mins in a large pan until lightly browned. Add the onion, carrots, lentils, orange juice, stock and seasoning, then bring to the boil. Cover and simmer for 30 mins until the lentils are soft. Transfer to a food processor in batches and process until smooth. Return to the pan, then gently reheat, stirring occasionally. Adjust seasoning to taste. Ladle into individual serving bowls, swirl the yogurt over and sprinkle with the chopped coriander leaves and paprika. Serve immediately.
Yield Makes about 6 cups Number Of Ingredients 10 Steps:
Cook onion in butter in a 3- to 4-quart heavy saucepan over moderately high heat, stirring, until golden, about 3 minutes. Add carrots, water, salt, pepper, and cloves and simmer, covered, until carrots are very tender, about 15 minutes. Purée soup in 3 batches in a blender (use caution when blending hot liquids) until very smooth, about 1 minute, transferring to a bowl. Stir in orange and lemon juices. Chill soup, covered, until cold, at least 2 hours.
Time 40m Yield 2 serving(s) Number Of Ingredients 9 Steps:
Brown the onion in the butter until soft. Put onions carrots and chicken stock in a sauce pan. Add Orange juice, heat to meld the flavors. Puree in a food processor until very smooth season with salt& pepper and Return to saucepan and blend in the nutmeg. Bring to a boil stirring during cooking time. To serve top and swirl in two tbsp of cream (or yogurt).
Time 40m Yield 8 servings (2 quarts). Number Of Ingredients 10 Steps:
In a Dutch oven, saute carrots and onion in butter for 8-10 minutes or until onion is tender. Add the broth; bring to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until carrots are very tender. Cool slightly., In a blender, process soup in batches until smooth. Return all to pan; stir in the orange juice, brandy and minced tarragon. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes to allow flavors to blend. Season with salt and pepper. Garnish with tarragon sprigs before serving.
Yield Makes about 8 cups Number Of Ingredients 9 Steps:
In a 3-quart heavy saucepan cook fennel bulb in butter over moderate heat, stirring, until softened and beginning to turn golden. Add carrots and garlic and cook, stirring, 1 minute. Add water and salt and simmer, covered, 20 minutes, or until carrots are very tender. In a blender purée mixture in batches with orange juice, sour cream, and salt and pepper to taste until smooth, transferring to another heavy saucepan. Heat soup, stirring, just until heated through (do not let boil). Serve soup garnished with chervil leaves or fennel fronds.
