Written By Gary 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: Gary Hynes ... Read More You may also like Appetizer / Recipes September 3, 2019 Sophie Fenlon’s Cervelle de Canut A lyonnaise cheese dip, literally translating to “silk worker’s brain” named after the “canuts” the silk workers of 19th century Lyon. ... Read More Main course / Recipes June 27, 2019 Sophie Fenlon’s Poulet au Vinigre A classic Lyonnaise dish, dating back centuries. Served with a tangy red wine vinegar reduction sauce and tons of fresh herbs. This is my twist on ... Read More Main course / Recipes May 3, 2019 Homemade Pasta Lasagna noodles Ingredients 2 cups all-purpose flour or a combo of all-purpose and semolina 3 large eggs 1 tsp kosher salt 1 tsp olive oil On a clean ... Read More How to Cook / Recipes May 3, 2019 Homemade Ricotta Perfect in vegetarian lasagna. Ingredients 2 L whole milk 1 tsp sea salt 2 Tbsp white vinegar 2/3 cup heavy cream More salt to season Heat the milk ... Read More How to Cook / Recipes May 3, 2019 Homemade Béchamel Sauce Perfect for vegetarian lasagna. Ingredients 1 L whole milk ½ small onion 2 bay leaves 8 black peppercorns ¼ cup butter ¼ cup white flour 1 Tbsp ... Read More Main course / Recipes February 2, 2019 Fragrant Rice and Chicken Curry Recipe From the 2019 January | February Issue Serves 6-8 A combination of spicy, salty and savoury with just a touch of sweet, a good curry is one of my ... Read More Comments are closed.