Ah, Monday. The day when the weekend's glow fades faster than my willpower near a chocolate cake. It was one of those Mondays, the kind where even the coffee seemed to be judging my life choices. So, naturally, I decided to tackle something daring: carrot and orange soup with fresh mint.
Now, I'm no culinary wizard. My kitchen skills peak at “not setting anything on fire,” so this was an adventure.
It was just what this Monday needed: a burst of freshness, a tiny victory in the face of the usual Monday mayhem. The soup? Surprisingly delicious and maybe, just maybe, Monday isn't so bad after all... especially with a bowl of carrot and orange soup.
Prep Time: 10 minutes
Cook Time: 20 minutes
Serves: 4
Cook Time: 20 minutes
Serves: 4
Ingredients:
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
Instructions:
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.