Orange, carrot & mint soup

Orange, carrot & mint soup

A velvety smooth carrot soup is perfect on it's own for supper or as an impressive dinner party starter.

Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 45 - 1 hr

Vegetarian

Vegetarian, Super healthy

Method

  1. 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).
  2. 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.
  3. 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.
  4. 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.
Try

Make it even healthier

To make this soup even more healthy, use olive oil instead of butter and leave out the cream.

PER SERVING

120 kcalories, protein 3g, carbohydrate 19g, fat 4 g, saturated fat 2g, fibre 4g, salt 1 g

Recipe from Good Food magazine, April 2003.

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Latest comments and suggestions

  • Binder photo Tora

    15 February 2008

    Tora rated this recipe

    4 stars

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  • Binder photo Nead

    29 January 2009

    Nead rated this recipe

    5 stars

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  • Binder photo AlexaMay

    18 November 2009

    AlexaMay rated and commented on this recipe

    5 stars

    This was such a nice soup. i didn't have mint, so made it without and it was still really good. the subtlety of the orange was great. even my friend who likes things simple and would shy away from a soup with orange in enjoyed it. however said that maybe a full bowl may have been too intense for her.

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  • Binder photo Rowena

    24 April 2010

    Rowena rated and commented on this recipe

    5 stars

    This soup is delicious. I live on the outskirts of the jungle in southern Laos and obtaining some ingredients can be difficult to find, however, I used the oranges which taste like tangerines and the local mint which has a slight aniseed twang, neither of these spoilt the soup and it was a successful starter for a small group of friends who came to dinner.

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  • Binder photo njb1001

    17 October 2010

    njb1001 rated and commented on this recipe

    5 stars

    Really tasty! The citrus juice really lifts the sweetness of the carrots and the chopped mint freshens the soup :-)

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  • Binder photo Folko Ono

    12 January 2011

    Folko Ono commented on this recipe

    I haven't tried this, but am extremely sceptical about the flavour combination of orange and mint. Isn't it just like drinking a glass of orange juice after brushing your teeth? Bleurgh.

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  • Binder photo BarryC

    20 March 2011

    BarryC commented on this recipe

    Needed a recipe to test drive my new food processor ! Job done. Enjoyed the soup but maybe next time will try some corriander instead of mint.

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  • Binder photo Kev

    09 May 2012

    Kev rated and commented on this recipe

    4 stars

    Easy peasy soup! Quite tasty & light (i used olive oil instead of butter), who would have thought that orange juice will blend well with mint & carrots! Its really different & nice..

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  • Binder photo Princess Foodies

    17 May 2012

    Princess Foodies rated and commented on this recipe

    5 stars

    Made this for dinner this evening and it was so delicious! Both my boyfriend and I were surprised at how well the freshly squeezed orange juice added extra flavor to the carrots. The mint completed the dish. We will definitely be making this again!

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  • Binder photo rachyk

    25 July 2012

    rachyk rated and commented on this recipe

    5 stars

    lovely soup. The orange and mint really work well together. Will be making some more to freeze

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  • Binder photo Mrs Scott

    26 October 2012

    Mrs Scott rated and commented on this recipe

    5 stars

    Gorgeous. I added a red chilli for a bit of tang, and a few red lentils to thicken it up add the end.

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  • Binder photo Snoweider

    08 December 2012

    Snoweider rated and commented on this recipe

    5 stars

    Lovely fresh summery taste. I went easy on the mint as I was a bit unsure about it, but it was wonderful.

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  • Binder photo Lumene

    16 December 2012

    Lumene rated and commented on this recipe

    4 stars

    This was a light and a tasty soup. I have never thought of adding freshly squeezed orange juice in a soup, but I was positively surprised. It's a great idea for a starter, although not quite fulfilling enough for a supper.

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  • Binder photo acampbell

    19 January 2013

    acampbell commented on this recipe

    it says 120 calories per serving but how do you know how much classifies as one serving?

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Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 45 - 1 hr

Vegetarian

Vegetarian, Super healthy

Ingredients

  • large knob of butter
  • 700g carrots , peeled and thinly sliced
  • 1 large onion , thinly sliced
  • 1 large garlic clove , crushed
  • 1l light vegetable stock
  • 125ml freshly squeezed orange juice
  • 2 tbsp finely chopped fresh mint
  • double cream , for drizzling - optional
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PER SERVING

120 kcalories, protein 3g, carbohydrate 19g, fat 4 g, saturated fat 2g, fibre 4g, salt 1 g

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