Carrots marry well to many flavor profiles— instead of oregano and orange zest, try cumin and lime zest, curry powder for an Indian flavor, or a pinch of cinnamon and cloves for a perfect fall soup.
Ready in 45 Mins
1 tablespoon olive oil
3/4 pound carrots, roughly chopped
1 medium onion, roughly chopped
1 clove garlic, smashed
2 teaspoons finely grated orange zest
2 teaspoons dried oregano
1/4 cup white wine
1 1/2 cups chicken or vegetable stock
1 1/2 cups water
Salt and freshly ground black pepper
2 tablespoons light sour cream, divided
This easy soup from Melissa d'Arabian is creamy, citrusy, and fresh thanks to the orange zest.