Orange Carrot Mint Soup Recipes

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.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place carrots and tomatoes in a large roasting dish. Drizzle with 1 tablespoon olive oil and season with kosher salt.
• Roast in the preheated oven until tender, about 30 minutes.
• While vegetables are roasting, heat remaining tablespoon olive oil in a stockpot over medium heat. Add onion and cook until softened and translucent, 3 to 4 minutes. Add celery and cook until softened, making sure onions do not burn, about 4 minutes. Pour in vegetable broth. Reduce heat to low and keep warm.
• Remove vegetables from the oven; add tomatoes directly to simmering broth. Let carrots cool for 5 minutes.
• Coarsely chop carrots and add to simmering broth. Season with additional kosher salt. Bring soup to a boil, reduce heat, and let simmer to intermingle flavors, about 20 minutes.
• Carefully transfer soup to a large blender, working in batches if necessary. Add 1/4 cup mint. Cover blender and hold lid down with a potholder. Pulse a few times before leaving on to blend to a fine, smooth consistency. Transfer soup to a large serving bowl or container.
• Chill soup in the refrigerator thoroughly, at least 2 hours. Garnish with 1 teaspoon mint leaves and a swirl of table cream before serving.

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.

Steps:

• In a medium saucepan, heat the olive oil over medium heat. Add the carrots and the onion and sweat until the mixture starts to soften, about 5 minutes. Add the garlic, orange zest and oregano and cook until fragrant, another 1 to 2 minutes. Raise the heat and deglaze the pan with white wine. Add the stock and water. Bring to a boil and reduce to a simmer. Cook until the carrots are tender, about 8 to 10 minutes. Cool the mixture for about 5 minutes before processing.
• Process the soup in a food processor or blender until smooth. Season with salt and pepper, to taste. Pour into serving bowls and swirl in a heaping teaspoon of sour cream before serving.

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.

Steps:

• Cook onion in butter in a 3- to 4-quart heavy saucepan over moderately high heat, stirring, until golden, about 3 minutes. Add carrots, water, salt, pepper, and cloves and simmer, covered, until carrots are very tender, about 15 minutes.
• Purée soup in 3 batches in a blender (use caution when blending hot liquids) until very smooth, about 1 minute, transferring to a bowl. Stir in orange and lemon juices.
• Chill soup, covered, until cold, at least 2 hours.