Orange-Carrot Soup

READY IN: 48hrs 50mins
Recipe by Mirj

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

Top Review by 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!

Ingredients Nutrition

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.

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