Carrot And Mint Soup Recipes

CHILLED CARROT AND TOMATO-MINT SOUP

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place carrots and tomatoes in a large roasting dish. Drizzle with 1 tablespoon olive oil and season with kosher salt.
• Roast in the preheated oven until tender, about 30 minutes.
• While vegetables are roasting, heat remaining tablespoon olive oil in a stockpot over medium heat. Add onion and cook until softened and translucent, 3 to 4 minutes. Add celery and cook until softened, making sure onions do not burn, about 4 minutes. Pour in vegetable broth. Reduce heat to low and keep warm.
• Remove vegetables from the oven; add tomatoes directly to simmering broth. Let carrots cool for 5 minutes.
• Coarsely chop carrots and add to simmering broth. Season with additional kosher salt. Bring soup to a boil, reduce heat, and let simmer to intermingle flavors, about 20 minutes.
• Carefully transfer soup to a large blender, working in batches if necessary. Add 1/4 cup mint. Cover blender and hold lid down with a potholder. Pulse a few times before leaving on to blend to a fine, smooth consistency. Transfer soup to a large serving bowl or container.
• Chill soup in the refrigerator thoroughly, at least 2 hours. Garnish with 1 teaspoon mint leaves and a swirl of table cream before serving.

ORANGE, CARROT & MINT SOUP

Steps:

• Melt the butter gently in a medium saucepan then add the carrots, onion and garlic. Cover with a lid and leave over a low heat, stirring occasionally, until the vegetables have softened but not coloured (about 12 minutes).
• Pour in the stock and sprinkle in a little salt (if using a cube, hold back on the salt and adjust it at the end). Bring to the boil and simmer, partially covered, for 20-30 minutes or until the vegetables are very soft. Take off the heat and leave to cool for a few minutes.
• Strain the vegetables through a sieve set over a bowl. Reserve the liquid. Transfer the vegetables to a food processor or blender. Process until smooth, adding enough of the strained liquid to make the mixture turn easily in the machine. Set the sieve over the cleaned pan and push the puréed vegetables through (this step is not essential but gives the soup a very smooth finish). Pour in the liquid and stir well to blend.
• Tip in the orange juice and mint and gently reheat the soup. Stir and taste to see if more salt is needed, then pour into warmed bowls. If you like the idea of the cream, drizzle a little over the top.

CARROT AND MINT SOUP

Steps:

• Prepare the carrots and onions.
• Peel and cut into 3 cm pieces.
• Melt the butter in a saucepan over medium heat.
• Add the carrots and onions and cook 5 min, with occasional stirring.
• Add the broth and milk, bring to a boil, then lower the heat.
• Cover and simmer about 15 min, until the vegetables are soft.
• Purée in a blender until smooth.
• Add the chopped mint, Worcestershire sauce, salt, and pepper.
• Ladle the soup into bowls.
• Garnish each with a dollop of yogurt and fresh mint leaves, then serve.

ORANGE, CARROT & MINT SOUP

Steps:

• Gently melt the butter in a pan.
• Add the carrots, onion and garlic.
• Cover, then cook over a low heat for about 12 minutes, stirring occasionally, until vegetables have softened.
• Pour in the stock, bring to the boil, then simmer, partially covered. for 20 to 30 minutes or until the vegetables are very soft.
• Take off the heat, then leave to cool for a few minutes.
• Whizz the soup in a food processor or a blender until smooth.
• Pour the soup back into the pan, add the orange juice and mint, then gently reheat.
• Pour into warmed bowls and drizzle with a little cream if you like.

CARROT AND MINT SOUP

Steps:

• 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.