My English friend, Davina, shared this recipe with me several years ago. Now, I use it as a first course for Thanksgiving dinner every year. It’s easy and always gets rave reviews from guests.
2 Cups chopped carrots
1 large onion, finely chopped
2 TBSP olive oil
4 cups chicken stock
salt & pepper to taste
2 oranges
Lightly fry onion and carrot in oil; add stock and finely grated peel and zest of one orange. Simmer for 25 minutes. Transfer to blender and puree’ until smooth. Add juice of both oranges and grated peel of second orange. Serve topped with a small dollop of sour cream, chopped fresh parsley and coriander.
Serves: 4
