Carrot Soup

What’s better on a cold afternoon than a hearty bowl of hot soup and warm fresh baguette? Maybe hot coco….or a glass of red wine. Ok, red wine, that might take the cake. But back to the soup I made. Subtle flavours. Not too savoury or too sweet. Perfect with that glass of vino.

3 lbs of carrots (peeled and chopped)
1 onion (chopped)
2 stalks of celery (chopped)
4 tbsp olive oil
900 ml chicken broth
Juice of 2 small oranges
1/2 tsp nutmeg
1/2 tsp dried rosemary
1/4 tsp ground thyme
1 bay leaf
1 clove of garlic
Salt and pepper to taste

In a large stovetop pot over medium heat, saute carrots, onion and celery in olive oil. Cook until carrots start to tenderize (about 20 minutes). Add chicken broth, orange juice and the remaining seasonings. Simmer for 30 to 40 minutes, until carrots are very tender. Remove bay leaf and puree until smooth (add a little water if soup is too thick). Enjoy.



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