Written By Cynthia Annett-Hynes Recipes Apr 7, 2011 French Mint’s Orange & Carrot Soup SHARE VIA: Facebook Twitter Pinterestimage: Caroline WestIn the mood for something bright and healthful? This soup from French Mint will make you feel good on the dreariest winter’s day.Ingredients1 Tbsp unsalted butter1 large onion, peeled and diced5 large carrots, peeled and diced2 ripe tomatoes, diced (or) 1 cup of canned tomatoes, diced1 medium sized Russet potato, peeled and diced½ cup freshly squeezed orange juice4 cups of chicken stock, preferably homemade1 Tbsp dried oregano1 tsp orange zest, bitter pith removedsalt & pepper1/2 cup cream (optional, but highly recommended)MethodMelt the butter in a large pot. Add the onions and cook over low heat until the onions are tender and translucent. Add the chopped carrots, tomatoes, potatoes, orange juice, chicken stock and oregano. Bring to a boil. Reduce heat and simmer until carrots and potatoes are tender, approx. 30 minutes.Pour the softened vegetables through a strainer, reserving the liquids. Transfer the solids to a blender or food processor fitted with a steel blade and process until smooth. Add only enough of the reserved liquids to achieve the desired consistency (you may not need all the stock).If you prefer an ultra-smooth textured soup, pour the processed soup through a fine-mesh strainer and press any remaining solids against the strainer with the back of a spoon.Return the (strained) soup to the pot and reheat. Add the orange zest, salt, and pepper to taste. Add the cream, if using. (Do not boil the soup once the cream has been added).Serve in heated bowls with a dollop of sour cream or crème fraiche if desired.Makes 4 servingsRecipesSoupStarterVegetarian SHARE VIA: Facebook Twitter Pinterest Written By: Cynthia Annett-Hynes ... Read More You may also like Food / How to Cook / Main course / Recipes November 2, 2021 French Quiche—Revised Our apologies for an omission in this recipe in the Dec|Jan issue. In the instructions for making the filling, we neglected to add the milk to the ... Read More Food / Recipes October 25, 2021 Sopa Paella Try the iconic Valencian dish as a hearty fall soup brimming with seafood and chorizo. We were going through a heat wave in Victoria when I ... Read More Food / Recipes October 25, 2021 It’s a Pancake Day! That crisp edge in the fall air stirs up a craving for comfort that sometimes only a stack of hot pancakes can deliver. So get your cast-iron pan ... Read More Breads / Food / How to Cook / Recipes July 13, 2021 Rosemary and Feta Potato Loaf A delicious homemade bread is always a welcome treat that can really set the mood for a good day. This is an approachable recipe to bring to holiday ... Read More Food / How to Cook / Recipes May 7, 2021 Halibut Stock Halibut Stock Did you know halibut bones make the most delicate yet flavourful stock imaginable? Ask your fish department to set aside the bones ... Read More Food / How to Cook / Main course / Recipes January 14, 2021 French Quiche—Revised Our apologies for an omission in this recipe in the Dec|Jan issue. In the instructions for making the filling, we neglected to add the milk to the ... Read More Comments are closed.