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:

• 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.