by runwithtweezers
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runwithtweezers's Notes:
Expand2 tablespoons butter Ask a question about this ingredient
1 1/2 pound carrots, peeled and thinly sliced Ask a question about this ingredient
2 large cloves garlic, minced Ask a question about this ingredient
1 large yellow onion, chopped Ask a question about this ingredient
2 cups vegetable stock Ask a question about this ingredient
2 cups water Ask a question about this ingredient
4-5 tablespoons orange juice (juice of 4 medium oranges) Ask a question about this ingredient
1 tablespoon honey Ask a question about this ingredient
3 tablespoons creme fraiche or yogurt, split among 4 bowls as garnish Ask a question about this ingredient
2 tablespoons toasted cumin seeds, as garnish (optional) Ask a question about this ingredient
- Melt the butter gently in a medium saucepan then add the carrots, onion and garlic. Put the lid on the pot and cook over a low heat, stirring occasionally, until the vegetables have softened but not browned (about 15 minutes).
Ask a question about this stepPour in the stock, water and a pinch of salt (if you're not using low sodium stock, save this step for last). Bring to the boil and simmer, partially covered, for 30 minutes or until the vegetables are very soft. Remove from heat and allow to cool before pureeing.
Ask a question about this step- Pour cooled vegetable mixture in a blender or food processor and puree until smooth. Return puree to pot. Add orange juice and bring back to a simmer. Add honey and salt & pepper (to taste). Garnish with a swirl of creme fraiche, sour cream or yogurt and a sprinkle of toasted cumin seeds, if you choose. Serve immediately.
Ask a question about this step
Amanda is a co-founder of Food52.
