Carrot Soup

Recipe courtesy of "Superfoods: Nutrient-Dense Foods to Protect Your Health" by Michael van Straten and Barbara Griggs, copyright 2006. Used by permission of Dorling Kindersley Limited. All rights reserved.

Carrot Soup

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    12 oz (375 g) old carrots juice of 3 oranges, and grated rind of 1 orange
    1 small onion 5 oz (150 g) natural yogurt
    1 tbs olive oil 1 sprig of mint
    1 pt (600 ml) vegetable stock


    Prep: 5 min Total:
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    • 1

      Clean and coarsely grate the carrots; clean and finely chop the onion. Heat the oil in a heavy-bottomed saucepan, add the carrots and onion, and cook very gently until the carrots are soft and mushy. Pour on the stock, add the mint, and leave to simmer for 20 minutes. Blend or liquidize, add the orange juice, and season to taste. Serve hot or cold with yogurt and sprinkled with the grated orange rind.

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