Orange-carrot Soup

Total Time: 48 hrs 50 mins Preparation Time: 10 mins Cook Time: 48 hrs 40 mins

Ingredients

• Servings: 6
• 1 tablespoon butter or 1 tablespoon vegetable oil
• 4 cups diced carrots (, about 6 large)
• 1 onion, sliced
• 3 cups vegetable stock
• 1 cup orange juice
• 1 tablespoon lemon juice
• 1/4 teaspoon hot pepper sauce
• salt
• 1/4 cup plain yogurt or 1/4 cup sour cream
• 1 tablespoon chopped fresh mint

Recipe

• 1 in large, heavy saucepan, melt butter over low heat.
• 2 cook carrots and onions, covered, for 10 minutes, stirring twice.
• 3 add vegetable stock and bring to boil.
• 4 reduce heat and simmer, covered, until carrots are tender, about 30 minutes.
• 5 in blender or food processor, puree mixture until smooth.
• 6 combine with orange and lemon juices, hot pepper sauce, and salt to taste.
• 7 if serving hot, heat through.
• 8 if serving cold, cover and refrigerate for up to 2 days, and season to taste before serving.
• 9 to serve, swirl a little yogurt into each soup bowl and garnish with chopped mint.