Recipe: Melissa d'Arabian's Orange-Scented Carrot Soup (food processor)

ORANGE-SCENTED CARROT SOUP

1 tablespoon olive oil
3/4 pound carrots, roughly chopped
1 medium onion, roughly chopped
1 clove garlic, smashed
2 teaspoons finely grated orange zest
2 teaspoons dried oregano
1/4 cup white wine
1 1/2 cups chicken stock (or vegetable stock)
1 1/2 cups water
Salt and freshly ground black pepper
2 tablespoons light sour cream, divided use

In a medium saucepan, heat the olive oil over medium heat. Add the carrots and the onion and sweat until the mixture starts to soften, about 5 minutes.

Add the garlic, orange zest and oregano and cook until fragrant, another 1 to 2 minutes.

Raise the heat and deglaze the pan with white wine.

Add the stock and water. Bring to a boil and reduce to a simmer. Cook until the carrots are tender, about 8 to 10 minutes. Cool the mixture for about 5 minutes before processing.

Process the soup in a food processor or blender until smooth (process in batches, if necessary). Process until smooth or chunky, as desired. Season with salt and pepper, to taste.

Pour into serving bowls and swirl in a heaping teaspoon of sour cream before serving.

Makes 4 servings
Source: Ten Dollar Dinners with Melissa d'Arabian Episode: Healthy Helpings, TV Food Network