Yesterday, I woke up with the tickle of an early-stage sore throat, and all I wanted to eat was warm, comforting things. I became fixated on one of my ultimate comfort foods: carrot orange soup. The recipe comes from the Silver Palate cookbook, which was a staple in our household growing up, and I still grab it for tried-and-true recipes (Chicken Marbella, anyone?). Anyhow, our mom made this carrot orange soup for us on a regular basis, and when Elissa, Laura, and I were all living in Washington, DC in the early 2000s, carrot orange soup was often on the menu for our weekly sister dinners. It is dead simple to make, with ingredients that are readily available all year long. Add some buttered toast and a green salad, and you have a lovely supper.
Carrot Orange Soup
Adapted from The Silver Palate Cookbook via Cary Hart
4 tablespoons butter
2 cups chopped onion (about 1 large)
12 large carrots (or 2 cups baby carrots), chopped
4 cups chicken stock or low-sodium broth
1 cup orange juice
Salt and pepper to taste
1/4 teaspoon cayenne pepper
Melt the butter in a soup pot. Add the onions, cover and cook over low heat until soft, about 25 minutes. Add the carrots and broth; bring to a boil, then simmer until the carrots are tender, 25 to 45 minutes (the smaller you chop the carrots, the sooner it will be ready). Puree using an immersion blender, or transfer in batches to a food processor or blender. Add the orange juice and simmer until heated through.
Veggie friends: this can be made vegetarian by using vegetable broth instead of chicken. You could even make it vegan by using olive oil instead of butter, but I think there is something magical about the base of onions slow-cooked in butter.