A smooth, sippable soup is simple to make in large batches and serve from an insulated to-go cup if need be; this carrot-orange version appeals to kids and delivers a healthy dose of beta-carotene. It makes a perfect pre-party filler, providing veggies and keeping your appetite at bay so you don’t arrive at the buffet ravenous. You can even sip it out of a cup on the bathroom sink as you get ready to go out.
Creamy Carrot Orange Soup
canola oil, for cooking
1 Tbsp. butter
1 large onion, peeled and chopped
1 Tbsp. grated fresh ginger
1 tsp. curry powder or paste (optional, or to taste)
2 lbs. carrots, peeled (or scrubbed) and cut into 1” chunks
4 cups (1 L) low-sodium chicken stock
1 cup orange juice
salt and pepper, to taste
1/2 cup half & half or heavy cream (optional)
In a medium pot, heat a drizzle of oil with the butter over medium heat. When the foam subsides, add the onion and ginger and cook for 5 minutes, until the onions are soft. Add the curry powder, carrots, stock and orange juice and bring to a simmer. Cook for 20-30 minutes, until the carrots are soft. Season with salt and pepper.
Remove from the heat and using a hand-held immersion blender, puree the soup right in the pot. (Alternatively, process it in a blender in batches until smooth.) Stir in the cream, if you’re using it, and serve hot.