This bright-orange soup makes a beautiful first course for any dinner, and it cooks up in less than ten minutes. The aromatic garnish of orange zest, basil, and parsley gives it a vibrant finish.
SERVES 6
INGREDIENTS:
- 2 tablespoons unsalted butter
- 1 tablespoon canola oil
- 1 shallot, finely chopped
- 1 teaspoon ground ginger
- ⅛ teaspoon freshly ground nutmeg
- 4 cups coarsely chopped carrots (1-inch chunks)
- 1 cup orange juice
- 4 cups chicken or vegetable stock or store-bought chicken or vegetable broth
- Salt and freshly ground black pepper (optional)
- Grated zest of 1 large orange
- ¼ cup finely chopped fresh flat-leaf parsley
- ¼ cup finely chopped fresh basil
INSTRUCTIONS:
- Melt the butter with the oil in the pressure cooker over medium-high heat. Add the shallot, ginger, and nutmeg and cook for 2 minutes, or until the shallot begins to soften.
- Add the carrots, orange juice, and stock. Lock the lid in place and cook at high pressure for 7 minutes.
- Quick release the pressure and remove the lid, tilting the pot away from you to avoid the escaping steam.
- Using an immersion blender, puree the soup (or cool, transfer to a blender, and puree).
- Taste for seasoning and add salt and pepper if necessary.
- In a small bowl, combine the orange zest, parsley, and basil.
- Serve the soup in bowls and garnish with a bit of the zest mixture.
