Tomato Carrot soup with Orange

Did I up & make a promise recently to deliver some posts about where in the world we've been lately? I did? Well, I'll get on that soon enough, I suppose. But for now, allow me to present to you a delicious soup recipe. You see, the great Northwest is experiencing what I hope are the beginning signs of autumn, and I say soup is just what the doctor ordered when the days are tinged with a slight damp and overcast chill.

Here goes! Oh, the recipe is inspired by and adapted from Soule Mama's kitchen and the tomato orange soup at Elephant's Deli here in Portland (Oregon, that is).

Carrot-Tomato Soup
2 TBSP butter
2 TBSP olive oil
1 yellow onion, diced
2 stalks celery, diced
5 medium sized carrots, diced (or fewer if you want a more subtle carrot flavor)
3 cloves garlic, minced
zest of 1 orange (this should be enough orange flavor, but reserve the fruit in case you want to add some juice later for more! citrus!)
1 28oz. can crushed tomatoes, with juice
sea salt & fresh ground black pepper to taste
2 cups chicken/veggie stock
½ cup milk or cream

Melt the butter and olive oil in a heavy-bottomed pot over medium heat. Add onion, celery, and carrots, and cook until the vegetables begin to get soft (15 minutes or so). Toss in the garlic and cook for about 1 minute (don’t burn the garlic!). Add the orange zest to the mix, and then pour in the tomatoes. Incorporate all ingredients before adding the stock.

Bring to a boil and then simmer on low until the vegetables are all tender (another 15 minutes or so). Puree the soup if desired with an immersion or regular blender.

Before serving add a splash of milk or cream, and enjoy.