This soup is spicy and the perfect place to showcase Turkish Aleppo pepper. If you like a milder soup, use less of the Aleppo pepper. If it is difficult to find, you can substitute 2 teaspoons cayenne pepper.
Makes 4½ cups, to serve 6 (¾ cup per serving).
2 tablespoons olive oil
1 small onion, chopped (about 1 cup)
2 garlic cloves, chopped
4 cups no-salt-added vegetable broth or chicken broth
1 pound carrots, coarsely chopped (2½ cups)
Zest and juice of 1 orange (about 1 tablespoon zest and ⅓ cup juice)
1 tablespoon Aleppo pepper
1 teaspoon salt
2 tablespoons Greek yogurt (optional)
In a large saucepan, heat the oil over medium heat. Add the onion and cook until starting to soften but not brown, 7 to 8 minutes.
Add the garlic and cook for 1 minute, or until fragrant.
Add the broth, carrots, orange zest, orange juice, and Aleppo pepper; bring to a boil. Reduce the heat to maintain a simmer and cook for 20 to 25 minutes, until the vegetables are tender.
Using a hand blender (or a regular blender, working in batches), blend the soup until smooth.
Ladle the soup into bowls, top with a little yogurt, if desired, and serve.