Carrot and Water Mint Soup is a traditional British recipe for a classic vegetarian soup of carrots in a vegetable stock base that's flavoured with water mint and garden mint and thickened with cornflour. The full recipe is presented here and I hope you enjoy this classic British version of: Carrot and Water Mint Soup.
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Ingredients:
2 tbsp vegetable oil
500g sliced carrots, sliced
1 onion, sliced
1 clove garlic, crushed
1 litre vegetable stock
salt and freshly ground black pepper
1 tbsp cornflour blended with 2 tbsp water
2 tsp spoons chopped water mint
mint sprigs
croutons
Method
Heat the oil in a large pan then add the carrots, onion and garlic. Cook gently until the onion softens then add the stock and season to taste. Bring to a boil, reduce to a simmer and cook for 25 minutes. Allow to cool a little, puree in a blender then rub through a sieve.
Return to a pan and heat gently. Whisk-in the cornflour mix and bring to a boil. Reduce to a simmer and cook until slightly thickened before adding the chopped mint. Serve in soup bowls, garnished with mint and sprinkled with croutons.
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