by Bold Commerce Collaborator
04 Dec 2018

Carrot, Orange & Mint Soup

Veggies Used: carrot, orange, mint, garlic, onion

Main meal or Soup

Serves 3-4

This recipe is courtesy of The Dim Sum Diaries

Ingredients

A big knob of butter
600g organic carrots, peeled and thinly sliced into discs
1 large white onion, thinly sliced
1 garlic clove, crushed 1L vegetable stock (if you have time to make it yourself, even better)
Juice and pulp of one large orange
2 large handfuls of fresh mint, finely chopped
Salt, pepper and chilli flakes to taste

Method

1. Melt the butter in a medium saucepan over a low-medium heat and add the carrots, onion and garlic. Cover and leave on a low heat, stirring occasionally, for about 10 minutes, or until the vegetables are nice and soft and fragrant.
2. Add the stock and some salt and pepper. Bring to the boil and simmer, partially covered for about 20 minutes, or until the vegetables fall apart when prodded with a fork.
3. Strain the vegetables, making sure to keep the liquid. Depending on how smooth you like your soup, pulse the vegetables in a blender. I wanted a fairly chunky soup (and I didn’t have a blender at the time!), so I used a potato masher to break up the larger pieces and create a chunky puree. Stir in the remaining liquid.
4. Return to the saucepan and add the orange juice, making sure to get some good chunks of pulp in there too if you’ve chosen a chunky consistency. Sprinkle in the finely chopped mint and stir through, whilst gently reheating the soup.
5. Garnish with a sprig of mint and serve with a pinch of salt and freshly ground black pepper. Try adding some chilli flakes for a subtle yet welcome kick.