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.

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Vegetables

Soups & Stews

Ingredients

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

directions

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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Carrot Soup

Ingredients

directions