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Prep Time: 10 Minutes Cook Time: 2910 Minutes |
Ready In: 2920 Minutes Servings: 6 |
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This has a unique taste. You can leave the mint out if you don't like it. Ingredients:
1 tablespoon butter or 1 tablespoon vegetable oil |
4 cups diced carrots (, about 6 large) |
1 onion, sliced |
3 cups vegetable stock |
1 cup orange juice |
1 tablespoon lemon juice |
1/4 teaspoon hot pepper sauce |
salt |
1/4 cup plain yogurt or 1/4 cup sour cream |
1 tablespoon chopped fresh mint |
Directions:
1. In large, heavy saucepan, melt butter over low heat.
2. Cook carrots and onions, covered, for 10 minutes, stirring twice.
3. Add vegetable stock and bring to boil.
4. Reduce heat and simmer, covered, until carrots are tender, about 30 minutes.
5. In blender or food processor, puree mixture until smooth.
6. Combine with orange and lemon juices, hot pepper sauce, and salt to taste.
7. If serving hot, heat through.
8. If serving cold, cover and refrigerate for up to 2 days, and season to taste before serving.
9. To serve, swirl a little yogurt into each soup bowl and garnish with chopped mint.
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