French Mint’s Orange & Carrot Soup

image: Caroline West

In the mood for something bright and healthful? This soup from French Mint will make you feel good on the dreariest winter’s day.

Ingredients

1 Tbsp unsalted butter

1 large onion, peeled and diced

5 large carrots, peeled and diced

2 ripe tomatoes, diced (or) 1 cup of canned tomatoes, diced

1 medium sized Russet potato, peeled and diced

½ cup freshly squeezed orange juice

4 cups of chicken stock, preferably homemade

1 Tbsp dried oregano

1 tsp orange zest, bitter pith removed

salt & pepper

1/2 cup cream (optional, but highly recommended)

Method

Melt 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 servings

Written By:

Gary Hynes, a writer and photographer, founded EAT magazine in 1998 and is its editor and chief paperboy. He studied Electronic Music with Samuel Dolan at Toronto’s Royal Conservatory of Music, Audio Recording Technology at ...

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