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'Last of Summer' Provencale Soup

Featuring the Garden of Wonders vegetable of the week: carrots. At the Abernethy Cafe, we really like this one with homemade macaroni and cheese.

Makes 6 to 8 servings.

1 cup olive oil

1 onion, chopped

1 leek, chopped, washed thoroughly

3 garlic cloves, minced

Lots of herbs (We use thyme, sage, rosemary and copious basil.)

2 oranges, zest and juice

¼ cup balsamic vinegar (If you’re not at school, try ½ cup white wine.)

1 pound carrots, peeled, chopped

1 pound tomatoes, halved

2 quarts chicken or veggie stock

Salt and pepper, to taste

Heat the olive oil in a large pot. Add the onion, leek, garlic, herbs and orange zest. Cover and cook over low heat until onions are soft.

Add balsamic vinegar and orange juice and turn heat to high.

Give it a good stirring and add the carrots, tomatoes and stock. Simmer until carrots are very soft.

Puree in a food processor or with a blender. If too thick, adjust consistency with stock. Season to taste with salt and pepper and keep warm on the stove.

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