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Carrot and mint soup

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Carrot and mint soup
  • Serves: 4

  • Cooking time:


A refreshing starter that's light on the palate. Ideal for a winter's day, served with crunchy bread.


  • Knob of butter
  • 1tbsp olive oil
  • 1 small onion, finely chopped
  • 2 fat cloves garlic, crushed
  • 450g carrots, peeled and roughly chopped
  • 1tsp fennel seeds, crushed
  • 1.2 litres vegetable stock
  • Grated zest and juice of 1 orange
  • 2 tbsp chopped fresh mint

Nutritional information

Each portion contains:

  • Calories140
  • Fat9.0g
  • Saturates3.0g
  • Sugars0.0g

of an adult's guideline daily amount

  • Low
  • Med
  • High

More Information


This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

More Info

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Suitable for vegetarians


  1. Heat the butter and oil in a pan, add onion and garlic and cook for 1 min, until soft. Add the carrots and fennel seeds and cook, stirring occasionally, for 5 mins.
  2. Pour in the stock and bring to the boil. Season, then cover and cook for 10 to 15 mins, until the carrots are tender. Stir in the orange zest and juice.
  3. Transfer the soup to a food processor or blender and whizz until smooth - you may have to do this in two batches. Return to the pan, heat through gently and stir in the mint. Serve immediately.

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  • 3
(27 ratings)

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