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

Did you change this recipe up a little? We want to know! Share it with us by adding your special Twist.

Did you change this recipe?

Add your Twist

    A twist is a way to share your own spin on our recipies!

    Submit your own twist!

    Ingredients

    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

    directions

    Prep: 5 min Total:
    Try Kitchen View! Take your computer to the kitchen and view this recipe full-screen, with step-by-step directions.
    Enter Kitchen View
    • 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.

    Chime In
    Chime in now!
    Thank you for rating this recipe!
    to rate this product.
    Advertisement

    Do you have a recipe that will knock our socks off?

    Share Yours Now
    Today's Best Saving
    Advertisement