Orange-Scented Carrot Soup

• 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

1. In a medium saucepan, heat the olive oil over medium heat.
2. Add the carrots and the onion and sweat until the mixture starts to soften, about 5 minutes.
3. Add the garlic, orange zest and oregano and cook until fragrant, another 1 to 2 minutes.
4. Raise the heat and deglaze the pan with white wine.
5. Add the stock and water.
6. Bring to a boil and reduce to a simmer.
7. Cook until the carrots are tender, about 8 to 10 minutes.
8. Cool the mixture for about 5 minutes before processing.
9. Process the soup in a food processor or blender until smooth.
10. Season with salt and pepper, to taste.
11. Pour into serving bowls and swirl in a heaping teaspoon of sour cream before serving.

olive oil, carrots, onion, clove garlic, orange zest, oregano, white wine, chicken, water, salt, light sour cream

Taken from www.foodnetwork.com/recipes/melissa-darabian/orange-scented-carrot-soup-recipe.html (may not work)