cup of soup

Carrot and sweet-potato soup with mint cream

Recipe from: 5/1/2006 12:00:00 AM
Preparation time: 25
Cooking time: 30
 
A warming soup that is filled with flavour.
 
 
 

Ingredients

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

Method

 
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.

 

Read more on: natures garden  |  dairy
 

NEXT ON FOOD24X

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2014-04-24 10:39
 
 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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