RFCJ RECIPE ARCHIVE
Posted by : Susan Marcus Carrot-Orange Soup - dairy, pareve
I made this last week for Shabbat. It was really nice. We left out the yoghurt and made it parve so we could have it with our meat meal. I also didn't separate the vegetables I just blended the whole thing with my hand blender. Not sure what the difference would have been by separating the vegetables from the stock. Susan smarcus@nortel.ca ========================================================== Orange/Carrot Soup 3 tbsp oil 5 cups of sliced carrots 2 med onions peeled and sliced 4 cups stock (I used parve bullion) 2 tbsp thyme (fresh) 1 bay leaf 1 cup Orange Juice salt/pepper 1/2 cup yoghurt (optional) Heat oil. Add carrots and onions. Cover and cook until softened, stirring occassionally over Medium heat. Add Stock, Thyme, bayleaf and bring to a boil over high heat. Cover and simmer for 15-20 minutes or until the carrots are tender. Remove bayleaf. Puree vegetables (Removed with slotted spoon) with a bit of stock in a blender. Return to sauce pan. Add OJ. Season and chill. Overnight. Serve with a dollop of Sour cram and a sprig of thyme, chives or parsley.
