At Brooklyn Supper, we love winter produce with a passion, but once the weather starts warming, we get a hunger for all things fresh. The problem is, while spring weather is definitely creeping up on us, it will be a few more weeks before the spring crops start hitting the farmer’s market. So for now, we’re left cooking spring dishes with somewhat stayed winter ingredients, which means we need to be creative to get that spring flavor we’re after. For example, this carrot, fennel, orange soup brings a lightness to good old carrots. The soup is bright and fresh, with a little bit of heat (courtesy of spicy Hungarian paprika), and a big dose of tang from the OJ. The zesty orange juice tempers the sweetness of the carrots, and makes for a flavor that’s tasty and surprisingly fresh. The fennel plays a supporting role here, with other flavors like olive oil, cumin, and Parmesan balancing everything out.
Cooking with orange juice isn’t always something that home cooks turn to, though 100 percent Florida orange juice is a versatile ingredient that would bring a citrus-y tang to a quick vinaigrette, add sweetness to orange-infused French toast, or act as a brightening element in this light carrot, fennel, and orange soup. Besides adding fresh orange flavor to this soup, 100 percent Florida orange juice adds antioxidant-rich vitamin C, which is complemented beautifully by the vitamin A-rich carrots. To learn more about Florida citrus visit the Florida Department of Citrus site, like them on Facebook, or follow on Twitter.
To celebrate our partnership with 100 percent Florida orange juice, we’re hosting our very first giveaway! The package includes a $20 Williams-Sonoma gift card, Claire Robinson’s 5 Ingredient Fix cookbook, and a measuring cup. To enter, simply click here: 100 Percent Florida OJ. Thanks for participating! Giveaway closes at midnight on March 29. To enter, you must be 18 years or older, be a US resident, and like Brooklyn Supper on Facebook. One winner will be selected at random after the giveaway closes.
Carrot, Fennel, and Orange Soup
makes 10 servings
5 tablespoons extra virgin olive oil, divided
1 red onion, peeled and sliced
1 small bulb fennel, woody green stems removed, cored, and sliced thin (about 2 cups sliced)
3 lbs. carrots, washed, peeled, and sliced into ¼ inch coins (about 6 cups sliced)
5 cloves garlic, trimmed, smashed, and peeled
1 ½ teaspoons sea salt, divided
1 teaspoon coriander seed
1 teaspoon cumin seed
1 teaspoon spicy Hungarian paprika
1 tablespoon minced tarragon
1 tablespoon minced thyme leaves
4 cups vegetable broth
1 cup 100 percent Florida orange juice
¼ cup grated Parmesan
2 tablespoons orange zest
2 tablespoons apple cider vinegar
Using a mortar and pestle or spice grinder, grind the cumin and coriander seeds and set aside.
In a large 5 quart Dutch oven or stock pot, heat 3 tablespoons olive oil over medium-high heat. Add the sliced fennel and onion, and sauté, stirring occasionally, for 10 minutes. Add the carrots, garlic, 1 teaspoon sea salt, and all of the spices, and sauté for 10 minutes more.
Add the herbs, and then the broth. Bring mixture to a boil, and then turn down to medium-low heat for a gently-bubbling simmer. Cook for 20 minutes. Add the remaining 2 tablespoons of olive oil, orange juice, Parmesan, zest, and apple cider vinegar. Using a hand blender, or working in batches with a blender, puree the soup thoroughly.
Pour back into the stock pot and reheat over medium-low heat. Taste the soup and add the remaining ½ teaspoon of sea salt if needed.
Ladle into bowls and serve with a few Parmesan shavings and fresh herbs for garnish.
This post was created in connection with my paid appointment as an Ambassador for the Florida Orange Juice “Just Add OJ” campaign. Visit Florida OJ on Facebook to join in the conversation.
Update: The giveaway has closed and we’ve selected a winner! Congrats to reader Anne on winning the exciting giveaway package. Thanks to all who entered!