Carrot and Orange Soup

Preparation info

  • 4 to 6

    • Difficulty


Appears in

The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

  • About

One of the store’s most popular soups. Although particularly appropriate for the holidays, it’s good and easy to prepare year-round.


  • 4 tablespoons (½ stick) unsalted butter
  • 2 cups finely chopped yellow onions


  1. Melt the butter over low heat in a large heavy pot. Add the onions, cover, and cook until tender and lightly colored, about 25 minutes.
  2. Add the carrots and stock and bring to a boil. Reduce the heat, cover, and simmer until the carrots are very tender, about 30 minutes.
  3. Pour the soup through a strainer and transfer the solids to a food processor, or u