Name: Carrot Apple Soup with Orange Cardamom Chef Butter
Ingredients: 2 Tbs neutral oil (grapeseed, sunflower, canola); 2 cups chopped onions; 7 cups chopped carrots; 3 cups chopped, peeled apples; 2 cups chicken stock; 2 cups water; 1 bay leaf; Salt and white pepper to taste; 1 roll Orange Cardamom Chef Butter

Print Recipe

Carrot Apple Soup with Orange Cardamom Chef Butter

This time of year when the farmers markets are still trickling in, carrots and last year’s apple crop are plentiful. The pop of cardamom and orange is unexpected and deliciously exotic in this light, bright orange soup.

Servings: 6

Ingredients

2 Tbs neutral oil (grapeseed, sunflower, canola)
2 cups chopped onions
7 cups chopped carrots
3 cups chopped, peeled apples
2 cups chicken stock
2 cups water
1 bay leaf
Salt and white pepper to taste
1 roll Orange Cardamom Chef Butter

Instructions

Heat the oil in a large pot over medium high heat. Add the onions and sauté until translucent, about 5 minutes.
Add the carrots and sauté another 5 minutes. Add the apples, bay leaf, the stock and water. Bring the soup to a simmer and cover. Cook until the carrots are very soft and mushy.
Remove the bay leaf before puréeing with an immersion blinder or in a blender. Season with salt and white pepper to taste.
Ladle the hot soup into bowls and top with medallions of Cardamom Orange Chef Butter. When the butter melts, swirl it into the soup and serve.