Home > Food > Recipes > Carrot Soup

Sign up for free newsletters packed with parenting advice, family activities, recipes, and more.

Register here or current subscribers, enter email address below:

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

Ingredients:

  • 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

Save Recipe

Add to shopping list

Please sign in to save recipes or create shopping lists.

Sign In

Not registered? Join now!

Directions:

  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. Purée 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!

Sign-Up Now!

Sign up to save recipes or create shopping lists online.

Already registered? Login here

register now

Advertisement


Cooking Tips

 

More Videos: