Carrot and Mint Soup

The vivid colour and sweet flavour of carrot contrasts well with mint.

• Ready In: 55 mins
• Serves: 4

Ingredients

• 1  tablespoon  vegetable oil
• 1  lb carrot, sliced
• 1  onion, sliced
• 1  garlic clove, crushed
• 4  cups  vegetable stock
• 1  tablespoon cornstarch (blended with 2 tbs water)
• 2  teaspoons mint, chopped
•  fresh ground black pepper
•  mint, to serve
• 4  tablespoons croutons, to serve

Directions

1. Melt the oil in a large pan. Add the carrots, onion and garlic and cook gently until soft.
2. Add the stock and pepper to taste. Bring to the boil and simmer for 25 minutes.
3. Puree or pass through a sieve. Cool.
4. If freezing ahead then pour soup into a rigid container, seal, label and freeze.
5. Spoon into a saucepan and heat gently until thawed. Stir in the blended cornstarch and bring to the boil, gently simmer and continue stirring until slightly thickened, now add the chopped mint.
6. Garnish with mint and serve with croutons.