Carrot and Water Mint Soup Recipe

Origin: Britain Period: Traditional

Ingredients

2 tbsp vegetable oil
500g sliced carrots, sliced
1 onion, sliced
1 clove garlic, crushed
1 litre vegetable stock
salt and freshly ground black pepper
1 tbsp cornflour blended with 2 tbsp water
2 tsp spoons chopped water mint
mint sprigs
croutons

Carrot and Water Mint Soup Preparation:

Method:

Method

Heat the oil in a large pan then add the carrots, onion and garlic. ook gently until the onion softens then add the stock and season to taste. Bring to a boil, reduce to a simmer and cook for 25 minutes. Allow to cool a little, puree in a blender then rub through a sieve.

Return to a pan and heat gently. Whisk-in the cornflour mix and bring to a boil. Reduce to a simmer and cook until slightly thickened before adding the chopped mint. Serve in soup bowls, garnished with mint and sprinkled with croutons.

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