Carrots are so full of flavour right now that they need little to enhance them other than a drop of hot sauce. This soup should be very smooth.
- 2 tbsp olive oil
- 1 cup chopped onions
- 2 lb (1 kg) carrots, peeled and coarsely chopped
- 4 cups chicken stock
- 1/2 cup fresh orange juice
- 1 tsp sriracha or more to taste
- Salt and freshly ground pepper to taste
- 2 packed cups baby arugula
- 1/4 cup chopped chives
- 2 tbsp Greek yogurt
- 1/2 tsp grated orange rind
Heat oil over medium heat. Add onions and sauté for 2 minutes or until slightly softened. Add carrots and sauté a few minutes longer until carrots are coated lightly with oil. Add stock, orange juice and sriracha. Bring to boil then reduce heat, cover and simmer for 15 to 20 minutes or until carrots are tender. Remove from heat.
Combine arugula, chives, yogurt and orange rind in food processor and process until mixture is combined but with some texture. Season with salt.
Place soup in blender or food processor and blend until smooth. Reheat if needed and serve with a dollop of arugula cream.