4 teaspoons vegetable oil
2 cups shredded carrot, chopped
2 cups chopped onion
1 (28 ounce) can crushed pineapple, with juice
1 (6 ounce) can tomato juice
2 cups cooked, diced potatoes
1/4 cup chopped celery
1/4 cup chopped green bell pepper
1/2 cup chopped green onions
1 dash olive oil
1/3 cup shredded Parmesan cheese
1 teaspoon dried basil
Heat oil in a large saucepan over medium heat. Cook vegetables in oil about 10 minutes, stirring constantly, until vegetables are golden. Stir in vegetable oil, pineapple, tomato juice, potatoes, celery, green bell pepper, and orange segments. Bring to a boil. Reduce heat to low, and cook, stirring, for 5 minutes. Reduce heat to medium-low, and stir in olive oil, cheese, basil and Parmesan cheese. Bring to a slow boil. Reduce heat to low and simmer for 10 minutes, stirring occasionally. Remove from heat, cover, and let sit for 5 minutes. Serve with sour cream.