Orange Carrot Mint Soup Recipes

CARROT-ORANGE SOUP

Steps:

• Melt butter in a large pot over medium heat and cook carrots, onions, and ginger until softened, about 5 minutes. Dust with flour and cook and stir for 2 minutes. Add broth, cover, and simmer until carrots are soft, 15 to 20 minutes. Season with sea salt and white pepper.
• Puree carrot soup with an immersion blender until smooth.
• Zest 1 orange until you get about 1 teaspoon zest. Juice both oranges.
• Stir orange juice and creme fraiche into the soup and heat over medium-low heat, but do not boil. Stir in orange zest and season with salt and pepper. Sprinkle with pistachios.

ORANGE, CARROT & MINT SOUP

Steps:

• Melt the butter gently in a medium saucepan then add the carrots, onion and garlic. Cover with a lid and leave over a low heat, stirring occasionally, until the vegetables have softened but not coloured (about 12 minutes).
• Pour in the stock and sprinkle in a little salt (if using a cube, hold back on the salt and adjust it at the end). Bring to the boil and simmer, partially covered, for 20-30 minutes or until the vegetables are very soft. Take off the heat and leave to cool for a few minutes.
• Strain the vegetables through a sieve set over a bowl. Reserve the liquid. Transfer the vegetables to a food processor or blender. Process until smooth, adding enough of the strained liquid to make the mixture turn easily in the machine. Set the sieve over the cleaned pan and push the puréed vegetables through (this step is not essential but gives the soup a very smooth finish). Pour in the liquid and stir well to blend.
• Tip in the orange juice and mint and gently reheat the soup. Stir and taste to see if more salt is needed, then pour into warmed bowls. If you like the idea of the cream, drizzle a little over the top.

ORANGE, CARROT & MINT SOUP

Steps:

• Gently melt the butter in a pan.
• Add the carrots, onion and garlic.
• Cover, then cook over a low heat for about 12 minutes, stirring occasionally, until vegetables have softened.
• Pour in the stock, bring to the boil, then simmer, partially covered. for 20 to 30 minutes or until the vegetables are very soft.
• Take off the heat, then leave to cool for a few minutes.
• Whizz the soup in a food processor or a blender until smooth.
• Pour the soup back into the pan, add the orange juice and mint, then gently reheat.
• Pour into warmed bowls and drizzle with a little cream if you like.

CARROT AND MINT SOUP

Steps:

• Melt the oil in a large pan. Add the carrots, onion and garlic and cook gently until soft.
• Add the stock and pepper to taste. Bring to the boil and simmer for 25 minutes.
• Puree or pass through a sieve. Cool.
• If freezing ahead then pour soup into a rigid container, seal, label and freeze.
• Spoon into a saucepan and heat gently until thawed. Stir in the blended cornstarch and bring to the boil, gently simmer and continue stirring until slightly thickened, now add the chopped mint.
• Garnish with mint and serve with croutons.

CARROT AND ORANGE SOUP

Steps:

• Heat the oil and gently sauté the onions, until soft and golden. Add the carrots and fry for a further 1-2 minutes.
• Combine the stock, orange juice, ground coriander, cinnamon. Stir in the wet ingredients and cover. Simmer for 40-50 minutes or until the carrots are tender.
• Liquidize the ingredients to your desired consistency. Season to taste and garnish with the coriander leaf.

CARROT AND ORANGE SOUP

Steps:

• Heat the butter in a large pan then add the onion and a pinch of salt. Cook for 10 minutes until softened.
• Add the carrots and orange zest and cook, stirring, for 3-4 minutes then pour in the stock and bring to a boil. Turn down to a simmer then cook for 20-25 minutes or until the carrots are completely tender. Use a stick blender to whizz until smooth then stir in the orange juice. Taste and season with pepper and more salt if it needs it. Serve with more pepper and a swirl of crème fraîche, if you like.