Orange-Carrot Soup

Ingredients

• 1 tablespoon butter or 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 sour cream
• 1 tablespoon chopped fresh mint

Directions

1. 1

   In large, heavy saucepan, melt butter over low heat.

2. 2

   Cook carrots and onions, covered, for 10 minutes, stirring twice.

3. 3

   Add vegetable stock and bring to boil.

4. 4

   Reduce heat and simmer, covered, until carrots are tender, about 30 minutes.

5. 5

   In blender or food processor, puree mixture until smooth.

6. 6

   Combine with orange and lemon juices, hot pepper sauce, and salt to taste.

7. 7

   If serving hot, heat through.

8. 8

   If serving cold, cover and refrigerate for up to 2 days, and season to taste before serving.

9. 9

   To serve, swirl a little yogurt into each soup bowl and garnish with chopped mint.