Spring Simplicity of Carrot Orange Soup

Recipe by Steven Hazell, of The View Point Inn, Corbett

I like this recipe because of its simplicity. It has only four ingredients and yet the flavor and the richness is so big. It is also a great soup because it is fairly quick to make and it isn’t hard to find ingredients. And, and the best part of this soup to me, is that, it is just as good hot or cold.Steven Hazell, CEC.

Servings: About four 5-ounce servings


1 1/2 pounds of carrots

4 ounces diced yellow onion

1 tablespoon unsalted butter

3 cups vegetable stock

4 ounces fresh-squeezed orange juice

3 tablespoons heavy cream (optional)

1 teaspoon salt

1 teaspoon ground ginger or Madras curry powder


1. Peel carrots and slice. Dice onion and juice the oranges.

2. In a large sauce pan, add butter and sauté onion until clear (about 5 minutes on low heat)

3. Add carrots and sauté for another 5 minutes, then add stock

4. Increase heat and bring to a boil. Return the heat to low and simmer about 35 min. until carrots are very tender

5. Allow soup to cool slightly, and then transfer to blender and process until smooth with the lid slightly ajar (Hint:  Do this in batches, never filling the blender more than half way up with one batch). The soup should be very smooth and a little thick; if you want to thin it some, add a little more vegetable stock.

6. When you have pureed all the soup, add the orange juice, salt, ginger or curry and the cream, if desired.

7. Garnish the soup with carrot tops, crisp pancetta or crème fraîche

This soup is great hot or cold


Amalie Robert Viognier 2008

Steven Hazell is the new executive chef of The View Point Inn, an historic overlooking the Columbia Gorge, about 22 miles from Portland. A master of well-prepared, beautifully presented foods, his resume’ includes positions at Citrus, Sun Valley Resort, and Rubicon with Chef Traci Des Jardins in San Francisco, and at Trotter’s with renowned chef Charlie Trotter in Chicago. Hazell was the chef /owner of Mosaics in San Luis Obispo, and in 2000 was also awarded Best New Chef in San Luis Obispo. He graduated from California Culinary Academy in San Francisco, attended the Culinary Institute of America at Greystone and instructed at Paso Robles Culinary Academy. He is a Certified Executive Chef awarded by the American Culinary Federation and a Maître Rôtisseur in the Chaîne de Rôtisseurs.


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