Carrot and mint soupby Gavin Bennett |
| Preperation time: 10 mins Cooking time: 25 mins Serves: 4 |
| Recipe Ingredients |
| 450g carrots, peeled and roughly chopped; 2 tbsp chopped fresh mint; 1 small onion, finely chopped; 2 fat cloves garlic, crushed; 1 tsp fennel seeds crushed; 1.2 litres vegetable stock; grated zest and juice of one orange; knob of butter; 1 tbsp olive oil. |
| Recipe Method |
| In a pan heat the oil and butter and gently cook
the onion and garlic until soft. Add the carrots and fennel seeds
and cook for a further 5 minutes. Add the stock. Bring to the boil, season, cover and simmer 15 minutes until the carrots are tender. Add the orange zest and juice. Transfer the soup to a blender and blend until smooth. Return to the pan and heat through and stir in the mint. Serve immediately. |
| More recipes: |
| Tagliatelle with
walnut pesto Risotto milanese Middle Eastern carrot salad Pumpkin soup Sweet potato and sage risotto |
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