Tangy Carrot Soup

This 5 star soup has a distinct flavor to it... orange juice! Serve it hot or cold and enjoy all the praise from your loved ones. I came across this recipe in Nita Mehta's healthy soups collections and included it in the menu when I planned for a fine dining platter!

INGREDIENTS: (Serves 6)

• Carrots - 2 big, chopped
• Onion - 1, chopped
• Potato - 1, peeled and chopped
• Peppercorns - 10
• Ginger - 1" piece
• Water - 4 cups (you can also use vegetable stock)
• Orange juice - from one orange
• Mint leaves - for garnishing
• Salt - as needed
• Pepper - as needed

METHOD:

1. Heat oil in a pan and add onions, peppercorns and ginger. Saute them till the onions become transparent
2. Add carrots and potatoes and stir for 2 minutes on a low flame. Add water and bring it to a boil. Simmer and cook for 10-15 minutes till the vegetables are cooked. Remove from fire and allow them to cool completely
3. Grind the cooled vegetables into a puree and the strain them
4. Add orange juice, salt and pepper. Boil and garnish with mint leaves before serving