This carrot and mint soup makes a refreshing starter that’s light on the palate. Ideal for a winter’s day, served with crunchy bread, this is a sophisticated soup that is transformed by the addition of a little fresh mint. You might sometimes choose to roast your carrots with mint, so you might already know that this is a taste combination made in heaven! If you haven’t tried it before, you won’t be disappointed. It’s easy, inexpensive and pretty speedy to make and you can enjoy this soup for lunch, for dinner or even as a dinner party starter to impress friends if you’re hosting!
- 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
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.
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.
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.
Suitable for vegetarians