Carrot And Mint Soup Recipe

Cooking Directions

• STEP 1.Peel and chop the carrots into small pieces.
• STEP 2.In a large pot, heat some olive oil and sauté the chopped onions until they turn translucent.
• STEP 3.Add the chopped carrots to the pot and cook for a few minutes.
• STEP 4.Pour in vegetable broth and bring to a boil. Reduce the heat and simmer until the carrots are tender.
• STEP 5.Remove the pot from the heat and let it cool slightly.
• STEP 6.Using a blender or immersion blender, puree the soup until smooth.
• STEP 7.Return the soup to the pot and stir in the fresh mint leaves.
• STEP 8.Season with salt and pepper to taste.
• STEP 9.Reheat the soup if necessary and serve hot. Alternatively, chill the soup in the refrigerator and serve it cold.
• STEP 10.Garnish with a sprig of fresh mint and enjoy!

Cooking Tips

• For a creamier texture, add a splash of heavy cream or coconut milk to the soup.
• Adjust the amount of mint according to your preference. You can add more for a stronger mint flavor or less for a milder taste.
• If you don't have fresh mint, you can use dried mint leaves, but the flavor won't be as vibrant.
• To make the soup more filling, you can add cooked rice or quinoa to it.
• Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

• Carrot and mint soup can be served as a starter or a light main course.
• Serve the soup with a crusty bread or a side salad for a complete meal.
• If serving the soup cold, chill it in the refrigerator for at least 2 hours before serving.
• Garnish the soup with a drizzle of olive oil or a dollop of yogurt for added flavor.
• This soup can also be frozen for up to 3 months. Thaw it in the refrigerator overnight before reheating.