Carrot and sweet-potato soup with mint cream

Recipe from: 5/1/2006 12:00:00 AM
cup of soup

Ingredients 9
Servings 1
Minutes 25


Serving Change
  • 30
  • 1
    large onion, chopped
  • 300
    carrots, peeled and sliced
  • 1
    large sweet potato, peeled and cut into small cubes
  • 1
    prepared chicken or vegetable stock
  • 10
    lemon juice
  • 100
  • 50
    fresh mint, finely chopped
  • 5
    grated lemon zest


1. Heat the butter in a large saucepan over a medium heat. Add the onion and fry until soft. Add the carrots, sweet potato and stock. Bring to the boil, then reduce the heat and cover with a lid. Allow to cook over a gentle heat for 30 minutes or until the vegetables are soft.

2. Use a hand blender or liquidiser to blend the soup until smooth. Return to the saucepan and heat until simmering.Remove from the heat, add the lemon juice and season with salt and freshly ground black pepper.

3. Whisk the cream until it just starts to thicken, then stir in the mint and the lemon zest. Top each soup serving with a spoonful of mint cream. Serve with slices of fresh bread.


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