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Carrot and Orange Soup
 Well folks, we have www.RecipeGirl.com to thank for this one. I'd been wanting to make this recipe for a while but for whatever reason, I'd never gotten around to it. Well I didn't go to my class this morning, so after I'd finished my work for the day I had a real itch to cook something. I've been drained of my baking juices (which will probably kick back in tomorrow), but today I wanted to make something warm and hearty. Soup seemed like the perfect solution, and the Carrot and Orange soup seemed like the perfect recipe. It wasn't hard to make, but the entire time I was second guessing myself. I'd never made soup before. Was I going to overcook the onions? What if the diced carrots were too big? All these things were running through my head. But, I told myself that in the end I was just going to be pureeing the stuff, so I could at least find some solace in that. Now, I've never been a big fan of store-bought soups, if only for the reason that they're mostly just heated up water with some flavour. But, there's something about homemade soup that's really satisfying. This recipe is perfect for a cold day. It really warms your insides. Not to mention that the colour is warm itself.  And, as per usual, once I was done I had to take more photos than was necessary. With a sprinkle of cinnamon and a celery leaf, it was complete and boy was it worth the wait. It's a very filling soup and naturally my eyes were bigger than my stomach, but I ate it and I enjoyed it. You can follow the link at the top for the recipe, but for those who'd like to stay, I'll post it here. Plus, you can get a real neophyte soup makers perspective... Carrot and Orange Soup 1/4 cup unsalted butter 2 1/2 cups chopped yellow onions 12 large carrots, peeled and chopped 5 cups chicken or vegetable broth 1 cup fresh orange juice (with pulp) salt and pepper to taste grated zest of 1 orange 1/8 tsp cinnamon (optional) 1. Heat the butter in a large saucepan. Cook the onions in the butter over low heat for 25 minutes or until tender, stirring occasionally. 2. Add carrots and broth to the onion mixture and mix well. Simmer for 30 minutes or until the carrots are tender, stirring occasionally. Reserve 1 cup of the broth. 3. Remove solids to a blender or food processor using a slotted spoon. Add a small amount of the hot mixture and process until pureed. Return the puree to the saucepan and mix well.  Instead of a blender or food processor I used this handy mini processor thing. 4. Stir in the orange juice and reserved broth. Season with salt and pepper and stir in the orange zest. 5. Simmer just until heated through, stirring occasionally. Ladle the soup into soup bowls and sprinkled with cinnamon. Neophyte Ranking: No prep time was provided Personal prep time: About 1.5 hours. This included all vegetable prep and the time it took to get the soup completely ready. Belt Rank (in terms of difficulty):  Soup isn't hard, just tricky. It's easy for a new person to get nervous when they're making something for the first time. The onion cooking was my biggest problem. I was always afraid they were going to be too mushy.  Happy cooking! -Jordan 
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