Ingredients
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1/2
-
2
-
1
-
1
-
1 1/4
-
4
-
2
-
-
-
-
-
-
-
-
Directions
Orange, Carrot & Mint Soup, Vegetarian soups are always welcome in my cookbook This one sounded different so I wanted to add it here for safe keeping I originally found it in a British cookery magazine called Vegetarian Christmas 2008 , This was okay, My spouse, and daughter enjoyed it very much, but My son and I didn’t I thought there was too much orange flavor, taking some of the taste out of the carrot Not much carrot flavor I will probably make again, cutting the orange juice in half Made for 1-2-3 hit wonders , Vegetarian soups are always welcome in my cookbook This one sounded different so I wanted to add it here for safe keeping I originally found it in a British cookery magazine called Vegetarian Christmas 2008
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Steps
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1
Done
|
Gently Melt the Butter in a Pan. |
|
2
Done
|
Add the Carrots, Onion and Garlic. |
|
3
Done
|
Cover, Then Cook Over a Low Heat For About 12 Minutes, Stirring Occasionally, Until Vegetables Have Softened. |
|
4
Done
|
Pour in the Stock, Bring to the Boil, Then Simmer, Partially Covered. For 20 to 30 Minutes or Until the Vegetables Are Very Soft. |
|
5
Done
|
Take Off the Heat, Then Leave to Cool For a Few Minutes. |
|
6
Done
|
Whizz the Soup in a Food Processor or a Blender Until Smooth. |
|
7
Done
|
Pour the Soup Back Into the Pan, Add the Orange Juice and Mint, Then Gently Reheat. |
|
8
Done
|
Pour Into Warmed Bowls and Drizzle With a Little Cream If You Like. |
