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Carrot Soup

Categories: Easter, Passover, Quick to fix, Vegetarian
Type: Soups and Stews

This simple soup is a great way to use up extra carrots, and has a delicious hint of citrus.

Serves: serves 4


  • 3/4lb (375 g) old carrots, peeled
  • 1 small onion, finely chopped
  • 1 tbsp olive oil
  • 21/2 cups vegetable stock
  • juice of 3 oranges, and grated zest of 1 orange
  • a sprig of fresh mint
  • 5 oz (150 g) natural yogurt

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  1. Coarsely grate the carrots.
  2. Heat the oil in a heavy-bottomed saucepan, add the carrots and onion, and cook very gently until the carrots are soft and mushy.
  3. Add the stock and mint, and leave to simmer for 20 minutes.
  4. Pur閑 in a blender or food processor, add the orange juice, and season to taste.
  5. Serve hot or cold with yogurt and sprinkled with the grated orange zest.

Excerpted from SuperFoods, SuperFast.
Copyright © 2006 Dorling Kindersley Limited.
Buy this book now!

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