Orange and Basil Tomato Soup

1/4 cup olive oil
1 1/2 cups chopped onions
2/3 cups chopped carrots
2 teaspoons chopped garlic
2 teaspoons dried basil
Scant 1/2 teaspoon crushed red pepper flakes
2 (28-oz) cans Italian style plum tomatoes, drained well and coarsely chopped
3 1/2 teaspoons grated orange peel, divided (also known as zest)
Generous pinch sugar
1/2 teaspoon salt, plus more if needed
6 cups chicken broth
6 tablespoons orange juice
2 tablespoons fresh basil leaves, cut into fine strips

Heat oil in large heavy pot over medium high heat. When hot add onions and carrots and saute, stirring until vegetables are softened, 3 to 4 minutes.

Add garlic, basil, and red pepper and saute, stirring for 2 minutes more.

Add tomatoes, 2 teaspoons orange peel, sugar, 1/2 teaspoon salt and broth. Bring to a simmer and cook, uncovered until vegetables are quite tender, 25 to 35 minutes.

Puree soup in batches in a food processor fitted with a metal blade or a blender. I prefer the blender, but watch the lid, it will pop off and the soup will burn you. Use a hot pad to keep the lid on.

Return soup to pot and stir in orange juice. Taste, if too acidic add more sugar. Add more salt if necessary.

Cool cover and refrigerate.

When ready to serve, reheat; ladle into 8 bowls and garnish with fresh basil.