Carrot And Mint Soup Recipe

Carrot and mint soup is a refreshing and nutritious dish that combines the sweetness of carrots with the freshness of mint. This vibrant soup is packed with vitamins and antioxidants, making it a healthy choice for any meal. The carrots are cooked until tender and then blended with fresh mint leaves to create a smooth and creamy texture. The mint adds a burst of flavor and a cooling sensation to the soup. Serve this soup hot or chilled for a delightful and comforting experience.

4.8
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Rate
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40minstotal
40minsCook
40m.total
40m.Cook
Carrot And Mint Soup
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Ingredients for Carrot And Mint Soup Recipe

  • 1 Large Carrots, Peeled And Chopped
  • 1/4 Onion, Chopped
  • 1 cup Vegetable Broth
  • 0.06 cup Fresh Mint Leaves
  • As required Salt And Pepper To Taste
  • as required Optional: Heavy Cream Or Coconut Milk For Creaminess
  • as required Optional: Cooked Rice Or Quinoa For Added Filling
  • as needed Optional: Garnish With Olive Oil Or Yogurt

Directions: 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.
Nutrition
value
106
calories per serving
4 g Fat2 g Protein13 g Carbs8 g FiberOther

Current Totals

  • Fat
    4g
  • Protein
    2g
  • Carbs
    13g
  • Fiber
    8g

MacroNutrients

  • Carbs
    13g
  • Protein
    2g
  • Fiber
    8g

Fats

  • Fat
    4g

Vitamins & Minerals

  • Calcium
    84mg
  • Iron
    2mg
  • Vitamin A
    3306mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    58mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    42mg
  • Vitamin E
    1mg
  • Copper
    < 1mcg
  • Magnesium
    58mg
  • Manganese
    1mg
  • Phosphorus
    50mg
  • Selenium
    2mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp