Tomato and Orange Soup

The heart of this dish lies in the crunchy garnish
that contrasts with the smooth texture of the soup.
Don't leave it out.

Ingredients:
2 tablespoons olive oil
3 large carrots (about 1/2 pound), peeled and finely chopped
1 small red onion, finely chopped (1 cup)
4 to 5 medium cloves garlic, chopped
3 medium tomatoes, roughly chopped (about 1 1/4 pounds)
1/4 cup water, plus more as needed
1 small orange, segmented, segments coarsely chopped
3/4 cup freshly squeezed orange juice
Salt to taste
1/4 cup unseasoned croutons
2 tablespoons chopped cilantro leaves

Directions:
Heat the oil in a medium saucepan over medium-high heat.
Add the carrots, half of the onion and all of the garlic;
cook for 4 to 5 minutes, until the vegetables
have slightly softened but not colored.
Reduce the heat to medium, then add the tomatoes
and any accumulated juices; cook for 7 minutes,
stirring occasionally. Add 1/4 cup water,
mix well and cook for 7 to 8 minutes
or until the vegetables are soft.
Remove from the heat and allow to cool for 5 minutes.
Pour any juice that has accumulated from
the chopped oranges into a blender.
Add the cooked vegetable mixture and the 3/4 cup orange juice.
Puree until smooth.
Return the puree to the saucepan.
If the mixture is very thick, add water a tablespoon at a time
until the desired consistency is reached. Add salt to taste.
Place over medium-low heat and cook
for 2 to 3 minutes or until heated through.
In a small bowl, combine the remaining onion,
the croutons, cilantro and the chopped oranges;
toss to mix well.
Ladle the soup into bowls or soup plates
and garnish with the crouton mixture. Serve immediately.