ORANGE CARROT & MINT SOUP

Butter : 20gms

Orange : 02 nos

Carrot : 300 gm

Mint Leaves : 02 gm

Ginger : 05 gm

Garlic : 05 cloves

Onion : 50 gm

Salt : to taste

Squeeze the juice from the oranges and keep aside.

Melt butter in a pan and sauté onion, garlic, ginger and carrots. Pour vegetable stock to the sautéed vegetables and bring to a boil. Simmer for further 10 minutes, transfer to another bowl and let it cool. Blend the boiled vegetables and pass through a sieve. Put the pureed vegetables in a pan, add the freshly squeezed orange juice and mint leaves and gently reheat the soup. Add salt as required and serve hot. Fresh Cream can be added to the soup if required.