RFCJ RECIPE ARCHIVE
Posted by : Karen Selwyn Soup, Carrot and Orange, Israeli - dairy
I got the recipe for this soup over fifteen years ago. Originally, it had a decidedly un-Jewish-cuisine title. I didn't make any connection to Jewish cuisine for some time because all I knew was my mother's and grandmother's Ashkenazic recipes. When I began to learn about Sephardic cuisine, I recognized the roots of this recipe. I did some reading in Faye Levy's INTERNATIONAL JEWISH COOKBOOK and decided the recipe was possibly Turkish because of the use of both yogurt and cayenne. I have since had someone tell me they prepare a virtually identical recipe which they got from a cousin in Israel titled Israeli Carrot and Orange Soup. I've adopted that title for my recipe. Karen Selwyn * * * * * * * 3 cups carrots, peeled and diced 2 tablespoons butter (unsalted type) 1 1/4 cups onion, diced 2 cups vegetable stock 1/2 cup orange juice 1 tablespoon dill weed 1/8 teaspoon ground cayenne pepper or more to taste salt to taste freshly ground pepper to taste (white pepper recommended for appearance) 1 cup plain yogurt Melt butter in a 3 quart pot. Add onions, mixing well to coat with butter. Cover and cook over a low flame for 15 minutes. Add carrots, and stock and bring to boil over medium-high heat. Reduce heat and cover saucepan. Simmer for 20 minutes or until carrots are tender. Remove cover and cool for 5 minutes. Place approximately half the soup in a blender and blend until puree is formed. Pour puree back into the soup remaining in the saucepan. Add orange juice, dill weed, cayenne pepper, salt and pepper and yogurt. Mix well and heat additional 5 minutes, making certain the soup does not boil.
