Orange-Carrot Soup

Mirj's Note:

This has a unique taste. You can leave the mint out if you don't like it.

• Total Time: 48 hrs 50 mins
• Prep Time: 10 mins
• Cook Time: 48 hrs 40 mins

Ingredients:

Servings: 6

• 1 tablespoon butter or 1 tablespoon vegetable oil
• 4 cups diced carrots (, about 6 large)
• 1 onion , sliced
• 3 cups vegetable stock
• 1 cup orange juice
• 1 tablespoon lemon juice
• ¼ teaspoon hot pepper sauce
• salt
• ¼ cup plain yogurt or ¼ cup sour cream
• 1 tablespoon chopped fresh mint

Directions:

1. In large, heavy saucepan, melt butter over low heat.
2. Cook carrots and onions, covered, for 10 minutes, stirring twice.
3. Add vegetable stock and bring to boil.
4. Reduce heat and simmer, covered, until carrots are tender, about 30 minutes.
5. In blender or food processor, puree mixture until smooth.
6. Combine with orange and lemon juices, hot pepper sauce, and salt to taste.
7. If serving hot, heat through.
8. If serving cold, cover and refrigerate for up to 2 days, and season to taste before serving.
9. To serve, swirl a little yogurt into each soup bowl and garnish with chopped mint.

Reviews

[Missy Wombat]

DH and I really enjoyed this soup. It is easy to make and DH really commented on the small but distinct afterburn that the hot pepper sauce gave. We had ours hot - I don't think this soup would last long enough to officially make it to the cold soup stage!

[Ginger Rose]

Lovely soup! It tastes great and looks good too (very orange!). Thanks.

[kerstin klein]

we love this soup and so far we could never taste it cold as it always disappears while still hot. It´s great for a summer meals as well as for a winter meal. We do really make this soup very often!