Orange, Carrot & Mint Soup

“Vegetarian soups are always welcome in my cookbook. This one sounded different so I wanted to add it here for safe keeping. I originally found it in a British cookery magazine called "Vegetarian Christmas 2008"”
READY IN:
55mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 12 tablespoon butter
  • 2 lbs carrots, peeled and thinly sliced
  • 1 large onion, thinly sliced
  • 1 large garlic clove, crushed
  • 1 14 pints vegetable stock
  • 4 fluid ounces fresh orange juice
  • 2 tablespoons of fresh mint, finely chopped

Directions

  1. Gently melt the butter in a pan.
  2. Add the carrots, onion and garlic.
  3. Cover, then cook over a low heat for about 12 minutes, stirring occasionally, until vegetables have softened.
  4. Pour in the stock, bring to the boil, then simmer, partially covered. for 20 to 30 minutes or until the vegetables are very soft.
  5. Take off the heat, then leave to cool for a few minutes.
  6. Whizz the soup in a food processor or a blender until smooth.
  7. Pour the soup back into the pan, add the orange juice and mint, then gently reheat.
  8. Pour into warmed bowls and drizzle with a little cream if you like.

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