Photo by Stephanie Staton
- 6 T. olive oil
- 5 cups carrots, thinly sliced
- 2 cups white or yellow onion, thinly sliced
- 1 T. fresh thyme leaves
- 1 tsp. brown sugar
- 1/2 tsp. freshly ground nutmeg
- 4 cups chicken broth
- 1/4 cup orange juice
- salt and pepper to taste
- fresh chives, chopped, for garnish
Heat olive oil in a large saucepan or Dutch oven over medium heat. Add carrots and onions, and sautÃ© for four minutes. Add thyme, brown sugar and nutmeg; continue sautÃ©ing until carrots just begin to get tender, about six minutes.
Add chicken broth. Cover saucepan; simmer over medium-low heat until carrots are very soft, about 25 minutes.
Using a slotted spoon, transfer vegetables to food processor. Add 1/4 cup cooking liquid, and purÃ©e until smooth. Return purÃ©e to saucepan. Stir in orange juice, and season to taste with salt and pepper. Chill. Can be made one day ahead. Serve cold, garnished with chives.
Makes 6 servings.