Carrot & Orange Soup with Fresh Mint Recipe

In my kitchen, vegetable creams are a staple.  With this pretty orange soup, you can fill up on vitamins and what's more, it's delicious!  It's worth devoting one day a week to preparing a large number of portions to store in the refrigerator or freezer, and a soup like this carrot and orange soup is a perfect example. 

There's nothing like a hearty soup that won't leave you feeling bloated.  Vegetable creams appeal to me because they can be easily customized to fit everyone's taste.  Just like with any recipe, the possibilities are endless.

Prep Time: 10 minutes
Cook Time: 20 minutes
Serves: 4

2 tbsp olive oil
1 small onion, finely chopped
1kg carrots, coarsely chopped
1 litre vegetable stock
1 large orange
2 tbsp fresh mint leaves
sour cream 

1. Heat a large saucepan over medium heat. Add the oil. Cook the onion, stirring occasionally, for three minutes or until soft.

2. Add the carrot and cook, stirring often, for 5 minutes or until just soft.

3. Add the stock. Bring to boil. Add to pan. Reduce heat to medium-low. Simmer for 20 minutes or until the carrot is tender.

4. Set aside for 5 minutes to cool and then purée until smooth.

5. Juice the orange and add to the soup. Place over a medium heat and cook for 2 minutes or until heated through. Top with sprigs of mind and a drizzle of cream.