Carrot-Orange Soup

I used to own Campagna Home, a take-out shop across from Campagna, my former restaurant in New York City. It was like an Italian alimentari, a type of deli common in Italy where you can buy prepared foods. Every day one of my cooks made this soup. When I took it off the menu to make room for something new, my customers complained vociferously. When I saw how popular it was, I created a ravioli dish with the same flavors, which I now serve at Coco Pazzo.

6  carrots, cut into 1-inch pieces
1  medium yellow onion, cut into 1-inch dice
1  leek, white part only, well washed and cut into 1-inch pieces
1  medium parsnip, peeled and cut into 1-inch dice
1  large potato, peeled and cut into 1-inch dice
8 cups chicken stock or {chicken broth powder}
1/2 teaspoon kosher {salt}
1/2 cup orange juice
1  bay leaf
1/2 teaspoon ground ginger
 pinch of freshly grated {nutmeg}
 pinch of {ground cinnamon}
1  navel orange, washed and halved, seeds removed
1 teaspoon grated orange zest
Place all the ingredients except for the orange zest in a 6- to 8-quart stockpot and bring to a boil over high heat. Reduce the heat and simmer until all the vegetables are very soft, about 25 minutes. Remove and discard the bay leaf and orange halves.

Transfer 4 cups of the solids to a blender or food processor. Process until completely smooth and silky, gradually adding broth from the pot as necessary. Pour the soup into a large bowl or container. Repeat until all the soup has been pureed. If necessary, gently reheat the soup.

Ladle into soup bowls, sprinkle with the orange zest, and serve immediately.

Ease of Preparation: Easy

Preparation Time: 20 min

Cook Time: 25 min

Servings: makes 8 cups

Recipe By: Pino Luongo and Mark Strausman

From:  Two Meatballs in the Italian Kitchen
Used with permission of Artisan