Carrot and orange soup
A really wonderful flavor combination, worth buying anise seed if you don’t have any. Make plenty; you’ll want leftovers.
Ingredients
4 tbsp. (1/2 stick) butter
• 1 lb. carrots, sliced
• 2 shallots, chopped
• 1 medium onion, chopped
• 1 tsp. anise seeds
• 2 (101/2-oz.) cans condensed chicken broth
• 1 soup can water
• 4 large navel or Valencia oranges
• 1 c. fat-free half-and-half
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 1/2 tsp. hot pepper sauce, or to taste
Directions
In a Dutch oven over medium heat, melt the butter and add the carrots, shallots, onions and anise seeds. Reduce the heat to medium-low and cook, stirring occasionally, for 5 minutes. Reduce heat to low, cover the pot and cook 15 minutes.
Add the broth and water, bring to the boil, reduce heat and simmer, covered, for 20 minutes. Working in batches if necessary, puree the mixture with a blender or food processor (a blender will do a much better job). Return the puree to the pot.
Grate the zest of one orange and add it to the soup, along with the juice of all four oranges. Add the half-and-half, salt, pepper and hot pepper sauce, gently heat through — do not boil — and serve.