Savory Carrot Soup

So I know this may be stretching it for our families, but I watched Melissa make this on "$10 Dinners." She served it with a salad with fish on it (she said you could use any meat). I tried it, and I love it! I'm going to serve it as a side for steak and maybe green beans. The best part about this recipe is I had EVERYTHING I needed in my refrigerator/pantry! I recommend trying it on a day you are feeling like branching out. You'll be glad you did!

Just as an update, Patrick thought the soup was just ok.

Orange-Scented Carrot Soup

Recipes courtesy Melissa d'Arabian
Show: Ten Dollar Dinners

Total Time: 45 min
Prep: 15 min
Inactive: 10 min
Cook: 20 min
Yield: 4 servings

Ingredients
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 (I used a Cutie)
2 teaspoons dried oregano
1/4 cup white wine (I used water instead)
1 1/2 cups chicken or vegetable stock/broth
1 1/2 cups water
Salt and freshly ground black pepper
2 tablespoons light sour cream, divided (I didn't use this)

Directions
In a medium saucepan, heat the olive oil over medium heat. Add the carrots and the onion and sweat until the mixture starts to soften, about 5 minutes. Add the garlic, orange zest and oregano and cook until fragrant, another 1 to 2 minutes. Raise the heat and deglaze the pan with white wine. Add the stock and water. Bring to a boil and reduce to a simmer. Cook until the carrots are tender, about 8 to 10 minutes. Cool the mixture for about 5 minutes before processing.

Process the soup in a food processor or blender until smooth. Season with salt and pepper, to taste. Pour into serving bowls and swirl in a heaping teaspoon of sour cream before serving.