Chingal0

Aromatic Carrot Soup


2 tablespoons each butter and olive oil
2 medium-sized onions, chopped
1/4 teaspoon ground ginger
1/8 teaspoon ground mace
10 medium-sized carrots, peeled and sliced
8 cups defatted chicken or vegetable broth
1 tablespoon grated orange zest
1 cup freshly squeezed orange juice
Salt and freshly ground black pepper, to taste
Snipped fresh chives, for garnish

Melt the butter with the oil in a large saucepan over low heat. Add the onions and cook, stirring, until wilted, about 15 minutes. Sprinkle with ginger and mace; cook, stirring, for 1 minute.

Add the carrots, broth, and orange zest. Bring to a boil, reduce heat, and simmer, partially covered, about 20 minutes. Cool slightly.

Puree in batches in a food processor. Return to the pot; stir in orange juice, salt, and pepper. Heat over low heat. Garnish with chives.

Makes 8 servings.

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