We Ate The Easter Bunny’s Carrots

Whenever Ralph and I go away, I have usually let our refrigerator get pretty low on food. Unfortunately, we flew home on Easter Sunday and discovered nothing but some gnarly looking carrots, a couple of shallots, a bald orange and some garlic… the bald orange was due to me needing orange zest for something two weeks ago!

Soup is one of my favorite things to make. Ralph will often tease me by saying, “he thinks I could make soup out of a boot!”

I may just surprise him one day…

Some soups require long and loving attention, others are quick and dirty. This recipe is the latter…easy peasy.

Even after 2 weeks of sitting bald in the refrigerator, the pulp of this orange is beautiful!

CARROT – ORANGE SOUP

makes 2 large servings

2 tablespoons butter

5 carrots, peeled and roughly chopped

1 shallot, peeled and minced

1 clove of garlic, peeled and minced

1 orange, juiced and pulp saved

3 cups chicken stock

sea salt and freshly ground pepper, to taste

In a medium stock pot, melt butter over medium low heat. When butter is frothing, add shallot, garlic and carrots and saute for 10 minutes… stir frequently

Add chicken stock and orange pulp…reduce heat to low and simmer until carrots are soft.

When carrots are very soft either pass solids through a food mill or food processor. Return puree to the liquid in the stock pot. Add the orange juice and season to taste.

Make sure you remove the pulp from the peel as the peel is bitter.

Because I love the flavour of carrots and orange together I do not add additional herbs or spices. However, it’s fun to experiment so add whatever herb or ground spice you think would taste delicious with carrots or oranges. The skies the limit!

As you can see from the photo, I like my soup a little chunky. Again it is personal preference…

Thanks for reading!