Name: Carrot and sweet-potato soup with mint cream
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4 servings
Cuisine: Boil
Ingredients: 30.00 ml butter; 1.00 onion large, chopped; 300.00 g carrots peeled and sliced; 1.00 sweet potatoes large, peeled and cubed; 1.00 l stock vegetable or chicken; 10.00 ml lemon juice; 100.00 ml cream; 50.00 ml fresh mint finely chopped; 5.00 ml lemon zest only

Recipe Disclaimer

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Ingredients (9)

30.00 ml	butter
1.00	onion — large, chopped
300.00 g	carrots — peeled and sliced
1.00	sweet potatoes — large, peeled and cubed
1.00 l	stock — vegetable or chicken
10.00 ml	lemon juice
100.00 ml	cream
50.00 ml	fresh mint — finely chopped
5.00 ml	lemon — zest only

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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.