Carrot Orange Bisque

Today my three year old was at Granny's so I had time to set up this shot for the soup. So I asked myself, is this normal to have this grande love affair with food. Ah, probably not but it is one of the most essential things to life isnt it? So I guess if I was going to pick an obsession, this is a pretty good one. But, alas, the times have changed and my focus isnt pastry, it is light. Light done right. This would be one of those light done rights!

In the recipe below I used corriander. Many people dont realize that corriander is the seed of the cilantro plant. It's funny, to me, it has kind of an orangey kind of taste. I thought it would go nicely in this soup.

Carrot Orange Bisque

2 lb. bag of carrots, peeled and cleaned
1 medium onion, chopped
zest and juice of two oranges
pinch of corriander
2 teaspoons canola oil
enough water to cover the carrots by about an inch

Chop carrots into one inch chunks and set aside. In a stock pot saute onion in canola oil until lightly golden. Add carrots and cook one minute more. Add water to cover the carrots plus about an inch. Add corriander, zest and orange juice. Bring to a boil, reduce heat to a simmer and cover. Once the carrots have become tender, remove from heat and puree in a blender (or with an immersion blender). Serve with a dollop of sour cream or garnish with parsley.
calories 85 per cup.