Carrot and Mint Soup

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READY IN: 55mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Melt the oil in a large pan. Add the carrots, onion and garlic and cook gently until soft.
  • Add the stock and pepper to taste. Bring to the boil and simmer for 25 minutes.
  • Puree or pass through a sieve. Cool.
  • If freezing ahead then pour soup into a rigid container, seal, label and freeze.
  • 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.
  • Garnish with mint and serve with croutons.
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