CARROT AND MINT SOUP
Make and share this Carrot and Mint Soup recipe from Food.com.
Provided by English_Rose
Categories Vegetable
Time 55m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Melt the oil in a large pan. Add the carrots, onion and garlic and cook gently until soft.
- Add the stock and pepper to taste. Bring to the boil and simmer for 25 minutes.
- Puree or pass through a sieve. Cool.
- If freezing ahead then pour soup into a rigid container, seal, label and freeze.
- Spoon into a saucepan and heat gently until thawed. Stir in the blended cornstarch and bring to the boil, gently simmer and continue stirring until slightly thickened, now add the chopped mint.
- Garnish with mint and serve with croutons.
Nutrition Facts : Calories 123, Fat 4.1, SaturatedFat 0.6, Sodium 123.9, Carbohydrate 20.5, Fiber 4, Sugar 6.3, Protein 2.1
ORANGE, CARROT & MINT SOUP
Vegetarian soups are always welcome in my cookbook. This one sounded different so I wanted to add it here for safe keeping. I originally found it in a British cookery magazine called "Vegetarian Christmas 2008"
Provided by Sarah_Jayne
Categories Onions
Time 55m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Gently melt the butter in a pan.
- Add the carrots, onion and garlic.
- Cover, then cook over a low heat for about 12 minutes, stirring occasionally, until vegetables have softened.
- Pour in the stock, bring to the boil, then simmer, partially covered. for 20 to 30 minutes or until the vegetables are very soft.
- Take off the heat, then leave to cool for a few minutes.
- Whizz the soup in a food processor or a blender until smooth.
- Pour the soup back into the pan, add the orange juice and mint, then gently reheat.
- Pour into warmed bowls and drizzle with a little cream if you like.
Nutrition Facts : Calories 137.9, Fat 2.1, SaturatedFat 1, Cholesterol 3.8, Sodium 169.7, Carbohydrate 29.2, Fiber 7.2, Sugar 14.5, Protein 2.8
SPICED CARROT-APPLE SOUP WITH FRESH MINT
Provided by Selma Brown Morrow
Categories Soup/Stew Appetizer Hanukkah Quick & Easy Low Cal High Fiber Apple Mint Carrot Winter Healthy Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Heat chicken fat in large saucepan over medium-high heat. Add onion; sauté 2 minutes. Add all carrots, broth, 3/4 cup apple, and ginger; bring to boil. Cover. Reduce heat; simmer until carrots are tender, about 20 minutes. Remove carrot halves; dice finely. Puree soup in batches in blender; return to pan. Mix in apple juice and spices. Season with coarse salt and pepper.
- Ladle soup into bowls. Top with finely diced carrot, finely diced apple, and mint.
CHILLED CARROT AND TOMATO-MINT SOUP
This beautifully-colored, bright, and refreshing chilled soup is perfect for a summer evening or light lunch. Serve with fresh bread.
Provided by Sean Murray
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Carrot Soup Recipes
Time 3h25m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Place carrots and tomatoes in a large roasting dish. Drizzle with 1 tablespoon olive oil and season with kosher salt.
- Roast in the preheated oven until tender, about 30 minutes.
- While vegetables are roasting, heat remaining tablespoon olive oil in a stockpot over medium heat. Add onion and cook until softened and translucent, 3 to 4 minutes. Add celery and cook until softened, making sure onions do not burn, about 4 minutes. Pour in vegetable broth. Reduce heat to low and keep warm.
- Remove vegetables from the oven; add tomatoes directly to simmering broth. Let carrots cool for 5 minutes.
- Coarsely chop carrots and add to simmering broth. Season with additional kosher salt. Bring soup to a boil, reduce heat, and let simmer to intermingle flavors, about 20 minutes.
- Carefully transfer soup to a large blender, working in batches if necessary. Add 1/4 cup mint. Cover blender and hold lid down with a potholder. Pulse a few times before leaving on to blend to a fine, smooth consistency. Transfer soup to a large serving bowl or container.
- Chill soup in the refrigerator thoroughly, at least 2 hours. Garnish with 1 teaspoon mint leaves and a swirl of table cream before serving.
Nutrition Facts : Calories 189.8 calories, Carbohydrate 26.2 g, Cholesterol 2.5 mg, Fat 8.7 g, Fiber 7 g, Protein 4.2 g, SaturatedFat 1.5 g, Sodium 658.2 mg, Sugar 14.5 g
CARROT AND SWEET POTATO SOUP WITH MINT OR TARRAGON
This easy, beautiful purée makes a nice Thanksgiving opener, with the added benefit of extra doses of vitamin A, vitamin C, potassium and fiber. If you're looking to get ahead with your meal, you can make this dish up to two days ahead of the big day.
Provided by Martha Rose Shulman
Categories dinner, weekday, side dish
Time 1h10m
Yield Serves four to six
Number Of Ingredients 9
Steps:
- Heat the oil in a heavy soup pot or Dutch oven over medium heat. Add the shallots. Cook, stirring, until tender, three to five minutes. Add carrots. Cook, stirring often, for five minutes until they begin to soften. Add the sweet potatoes, water or stock, tarragon sprigs and orange zest, and bring to a simmer. Add salt to taste, reduce the heat, cover and simmer 45 minutes or until all of the ingredients are thoroughly tender. Remove the orange zest, and discard.
- Purée the soup in batches in a blender, removing the stopper from the top and holding a kitchen towel tightly over the top to avoid splashing, or in a food processor fitted with the steel blade. Return to the pot, heat through, and adjust salt and pepper to taste. Stir in the mint or tarragon, and serve.
Nutrition Facts : @context http, Calories 149, UnsaturatedFat 2 grams, Carbohydrate 30 grams, Fat 3 grams, Fiber 6 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 1047 milligrams, Sugar 10 grams, TransFat 0 grams
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