I made this soup for one of the people in our church and also made enough for our potluck Wednesday night.
1 sweet onion, finely choppedIn a stockpot, sweat the onions with the oil for six or eight minutes and then add the peppers and cook until they soften. I like to keep the pot covered to keep in the juices created by the vegetables. Add the carrots and let the mixture continue to cook down until the carrots begin to soften. Add the vegetable stock, bring the whole thing to a boil and then lower the heat so that the soup simmers for a good fifteen minutes at least. When the carrots are good and soft, turn off the heat and use a hand mixer to puree the soup. (You can also do it in batches with a food processor.)
3 tablespoons olive oil
2 red bell peppers
4 cups carrots, sliced 1/8 inch thick
4 cups vegetable stock
1 1/2 cups fresh orange juiceAdd the orange and lemon juices and make sure everything is mixed well. Season to taste. If the soup is too thick, add more orange juice, or – if you think the orange taste is right – a little cold water.
2 tablespoons fresh lemon juice
salt and pepper
2 tablespoons fresh mint, choppedThe mint is the final touch. Do a fine chop on the leaves and then stir them into the soup. Cool it down before serving. You want it to taste like it just came out of the refrigerator. The easiest way to cool it is to put the soup in several smaller containers.