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 sauté for four minutes. Add thyme, brown sugar and nutmeg; continue sautéing 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 purée until smooth. Return purée 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.