Carrot and Orange Soup

December 22, 2007

Carrot and Orange Soup

From Philippe, Tucson CSA

1 tablespoon oil
1 onion. chopped
1 clove garlic, minced
1 bunch carrot (approx. 1 pound), coarsely sliced
1/4 teaspoon paprika
1/4 teaspoon coriander
zest of 1 orange
1 cup fresh orange juice
4 cups vegetable stock
Salt and pepper to taste

Saute onions in oil until translucent. Add carrots, garlic, spices and stock. Cover and simmer until carrots are tender about 30 minutes.
Puree soup in food processor blender. Return puree to pot.
Add orange zest and juice and additional stock to desired consistency. Simmer and serve.

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