Carrot and Orange Soup with Thyme

Name: Carrot and Orange Soup with Thyme
Yield: 8 servings
Ingredients: 1 tbsp (15 mL) butter; 1 onion chopped; 2 garlic cloves minced; 2 1/2 cups (625 mL) chicken stock; 1 cup (250 mL) orange juice; Finely grated peel of one orange; 2 tbsp (30 mL) fresh thyme or 2 tsp (10 mL) dried thyme; 1 lb (450 g) carrots sliced; 1 cup (250 mL) 35 % cream; 3 tbsp (45 mL) lemon juice; Salt and pepper to taste; Sprigs of fresh thyme for garnish

The flavours of carrot, orange and real whipping cream complement each other to absolute perfection in this easy-to-make puréed soup.

Prep: 15 min
Cooking: 30 min - 35 min

Yields 8 servings

Ingredients

1 tbsp (15 mL) butter
1 onion chopped
2 garlic cloves minced
2 1/2 cups (625 mL) chicken stock
1 cup (250 mL) orange juice
Finely grated peel of one orange
2 tbsp (30 mL) fresh thyme or 2 tsp (10 mL) dried thyme
1 lb (450 g) carrots sliced
1 cup (250 mL) 35 % cream
3 tbsp (45 mL) lemon juice
Salt and pepper to taste
Sprigs of fresh thyme for garnish

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Preparation

Heat butter in large saucepan over medium heat. Sauté onion and garlic; cook 2 min stirring occasionally. Add chicken stock, orange juice, peel and 1/2 the fresh thyme or all the dried thyme; bring to boil. Add carrots, cover and simmer 30 min until very tender. Add remaining fresh thyme.

Purée soup until smooth. Return mixture to the saucepan; stir in cream, lemon juice, salt and pepper. Garnish with sprigs of fresh thyme.