Carrot and mint soup

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.