Orange, carrot & mint soup

Orange, carrot & mint soup

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(17 ratings)

Prep: 45 mins - 1 hr

Easy

Serves 4

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

Nutrition and extra info

  • Healthy
  • Vegetarian

Nutrition: per serving

  • kcal120
  • fat4g
  • saturates2g
  • carbs19g
  • sugars17g
  • fibre4g
  • protein3g
  • salt1g
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Ingredients

  • large knob of butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 700g carrot, peeled and thinly sliced
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 1 large onion, thinly sliced
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 large garlic clove, crushed
  • 1l light vegetable stock
  • 125ml freshly squeezed orange juice
  • 2 tbsp finely chopped fresh mint
    Mint

    Mint

    mi-nt

    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • double cream, for drizzling - optional

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.

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Comments, questions and tips

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campbella
19th Jan, 2013
it says 120 calories per serving but how do you know how much classifies as one serving?
lumene
16th Dec, 2012
4.05
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.
Snoweider
8th Dec, 2012
5.05
Lovely fresh summery taste. I went easy on the mint as I was a bit unsure about it, but it was wonderful.
srscott
26th Oct, 2012
5.05
Gorgeous. I added a red chilli for a bit of tang, and a few red lentils to thicken it up add the end.
rachykill
25th Jul, 2012
5.05
lovely soup. The orange and mint really work well together. Will be making some more to freeze
princessfoodies
17th May, 2012
5.05
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!
louloune's picture
louloune
9th May, 2012
4.05
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..
barrycumming
20th Mar, 2011
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.
folkoono
12th Jan, 2011
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.
njb1001
17th Oct, 2010
5.05
Really tasty! The citrus juice really lifts the sweetness of the carrots and the chopped mint freshens the soup :-)

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