Citrus carrot soup

Citrus carrot soup

By
From
Encyclopedia of Food and Cookery
Serves
6

Ingredients

Quantity Ingredient
1 large onion, finely chopped
90g butter
8 carrots, sliced
2 potatoes, peeled and sliced
750ml water
freshly ground black pepper
1/2 teaspoon ground cloves
3 tablespoons lemon juice
500ml orange juice
salt
fresh mint, chopped, to garnish
sour cream, to garnish (optional)

Method

  1. Gently fry onion in butter in a heavy saucepan until golden. Add carrots, potatoes, water, salt, pepper and cloves. Cover and simmer for about 20 minutes or until vegetables are tender.
  2. Purée soup in a blender until smooth (do this in 2 or 3 batches), or push through a sieve. Add lemon and orange juices. Reheat if soup is to be served hot, or chill for 3–4 hours.
  3. Serve sprinkled with chopped mint and add a spoonful of sour cream to each bowl, if desired.
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