Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Thanksgiving / Orange, Carrot & Mint Soup Recipe
    Lost? Site Map

    Orange, Carrot & Mint Soup

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    15 mins

    40 mins

    Sarah_Jayne's Note:

    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"

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    • 1/2 tablespoon butter
    • 2 lbs carrots, peeled and thinly sliced
    • 1 large onion, thinly sliced
    • 1 large garlic clove, crushed
    • 1 1/4 pints vegetable stock
    • 4 fluid ounces fresh orange juice
    • 2 tablespoons fresh mint, finely chopped

    Directions:

    1. 1
      Gently melt the butter in a pan.
    2. 2
      Add the carrots, onion and garlic.
    3. 3
      Cover, then cook over a low heat for about 12 minutes, stirring occasionally, until vegetables have softened.
    4. 4
      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. 5
      Take off the heat, then leave to cool for a few minutes.
    6. 6
      Whizz the soup in a food processor or a blender until smooth.
    7. 7
      Pour the soup back into the pan, add the orange juice and mint, then gently reheat.
    8. 8
      Pour into warmed bowls and drizzle with a little cream if you like.

    Browse Our Top Onions Recipes

    Ratings & Reviews:

    • on March 16, 2009

      45

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 09, 2009

      55

    Advertisement

    Nutritional Facts for Orange, Carrot & Mint Soup

    Serving Size: 1 (300 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 137.8
     
    Calories from Fat 18
    13%
    Total Fat 2.1 g
    3%
    Saturated Fat 1.0 g
    5%
    Cholesterol 3.8 mg
    1%
    Sodium 169.6 mg
    7%
    Total Carbohydrate 29.2 g
    9%
    Dietary Fiber 7.1 g
    28%
    Sugars 14.4 g
    57%
    Protein 2.8 g
    5%

    The following items or measurements are not included:

    vegetable stock

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites