Like pretty much everyone on the East Coast north of South Carolina, I want it to be spring. Badly. Today started as a sunny day, but when I eventually made it out to the playground, my toddler and I got pelted with sleet and had to leave. The other bad new is that this this fickle weather isn’t leading to an abundance of spring crops. So while we wait (and wait) for something fresh to grow, we’re stuck trying to make spring recipes with winter ingredients. That’s how we came up with this light soup with carrots, fennel, and orange. We desperately needed a fresh take on the same old same old. The flavor is surprising, balanced, and bright. Kind of like a little sunshine party for your mouth (since an actual sunshine party seems a distant possibility). Our kids loved it too – just call it orange soup and they will totally be into it.
More from Brooklyn Supper on Babble:
25 Delicious Ways to Cook with Garlic
In the Pink: 22 Perfectly Pink Sips for Spring
9 Incredible Homemade Quiche Recipes for Easter Brunch