Best Carrot And Mint Soup Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CHILLED CARROT AND TOMATO-MINT SOUP



Chilled Carrot and Tomato-Mint Soup image

This beautifully-colored, bright, and refreshing chilled soup is perfect for a summer evening or light lunch. Serve with fresh bread.

Provided by Sean Murray

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Carrot Soup Recipes

Time 3h25m

Yield 4

Number Of Ingredients 10

1 pound carrots
4 large vine-ripened tomatoes, seeded and quartered
2 tablespoons olive oil, divided, or as needed
kosher salt to taste
½ onion, finely chopped
1 stalk celery, finely chopped
1 (32 fluid ounce) container vegetable broth
¼ cup fresh mint leaves
1 tablespoon table cream
1 teaspoon fresh mint leaves, or to taste

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Place carrots and tomatoes in a large roasting dish. Drizzle with 1 tablespoon olive oil and season with kosher salt.
  • Roast in the preheated oven until tender, about 30 minutes.
  • While vegetables are roasting, heat remaining tablespoon olive oil in a stockpot over medium heat. Add onion and cook until softened and translucent, 3 to 4 minutes. Add celery and cook until softened, making sure onions do not burn, about 4 minutes. Pour in vegetable broth. Reduce heat to low and keep warm.
  • Remove vegetables from the oven; add tomatoes directly to simmering broth. Let carrots cool for 5 minutes.
  • Coarsely chop carrots and add to simmering broth. Season with additional kosher salt. Bring soup to a boil, reduce heat, and let simmer to intermingle flavors, about 20 minutes.
  • Carefully transfer soup to a large blender, working in batches if necessary. Add 1/4 cup mint. Cover blender and hold lid down with a potholder. Pulse a few times before leaving on to blend to a fine, smooth consistency. Transfer soup to a large serving bowl or container.
  • Chill soup in the refrigerator thoroughly, at least 2 hours. Garnish with 1 teaspoon mint leaves and a swirl of table cream before serving.

Nutrition Facts : Calories 189.8 calories, Carbohydrate 26.2 g, Cholesterol 2.5 mg, Fat 8.7 g, Fiber 7 g, Protein 4.2 g, SaturatedFat 1.5 g, Sodium 658.2 mg, Sugar 14.5 g

CARROT AND SWEET POTATO SOUP WITH MINT OR TARRAGON



Carrot and Sweet Potato Soup With Mint or Tarragon image

This easy, beautiful purée makes a nice Thanksgiving opener, with the added benefit of extra doses of vitamin A, vitamin C, potassium and fiber. If you're looking to get ahead with your meal, you can make this dish up to two days ahead of the big day.

Provided by Martha Rose Shulman

Categories     dinner, weekday, side dish

Time 1h10m

Yield Serves four to six

Number Of Ingredients 9

1 tablespoon canola oil or unsalted butter
2 medium shallots, chopped
1 1/2 pounds carrots, peeled and diced
1 pound sweet potatoes, peeled and diced
6 cups water, chicken stock or vegetable stock
2 sprigs tarragon
A 1-inch piece of orange zest
Salt to taste
1 tablespoon minced fresh mint or tarragon

Steps:

  • Heat the oil in a heavy soup pot or Dutch oven over medium heat. Add the shallots. Cook, stirring, until tender, three to five minutes. Add carrots. Cook, stirring often, for five minutes until they begin to soften. Add the sweet potatoes, water or stock, tarragon sprigs and orange zest, and bring to a simmer. Add salt to taste, reduce the heat, cover and simmer 45 minutes or until all of the ingredients are thoroughly tender. Remove the orange zest, and discard.
  • Purée the soup in batches in a blender, removing the stopper from the top and holding a kitchen towel tightly over the top to avoid splashing, or in a food processor fitted with the steel blade. Return to the pot, heat through, and adjust salt and pepper to taste. Stir in the mint or tarragon, and serve.

Nutrition Facts : @context http, Calories 149, UnsaturatedFat 2 grams, Carbohydrate 30 grams, Fat 3 grams, Fiber 6 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 1047 milligrams, Sugar 10 grams, TransFat 0 grams

CARROT AND SWEET POTATO SOUP WITH MINT OR TARRAGON



CARROT AND SWEET POTATO SOUP WITH MINT OR TARRAGON image

Number Of Ingredients 9

1 tablespoon canola oil or unsalted butter
2 medium shallots, chopped
1 1/2 pounds carrots, peeled and diced
1 pound sweet potatoes, peeled and diced
6 cups water, chicken stock or vegetable stock
2 sprigs tarragon
A 1-inch piece of orange zest
Salt to taste
1 tablespoon minced fresh mint or tarragon

Steps:

  • 1. Heat the oil in a heavy soup pot or Dutch oven over medium heat. Add the shallots. Cook, stirring, until tender, three to five minutes. Add carrots. Cook, stirring often, for five minutes until they begin to soften. Add the sweet potatoes, water or stock, tarragon sprigs and orange zest, and bring to a simmer. Add salt to taste, reduce the heat, cover and simmer 45 minutes or until all of the ingredients are thoroughly tender. Remove the orange zest, and discard. 2. Purée the soup in batches in a blender, removing the stopper from the top and holding a kitchen towel tightly over the top to avoid splashing, or in a food processor fitted with the steel blade. Return to the pot, heat through, and adjust salt and pepper to taste. Stir in the mint or tarragon, and serve. Yield: Serves four to six.

CARROT AND MINT SOUP



Carrot and Mint Soup image

Make and share this Carrot and Mint Soup recipe from Food.com.

Provided by English_Rose

Categories     Vegetable

Time 55m

Yield 4 serving(s)

Number Of Ingredients 10

1 tablespoon vegetable oil
1 lb carrot, sliced
1 onion, sliced
1 garlic clove, crushed
4 cups vegetable stock
1 tablespoon cornstarch (blended with 2 tbs water)
2 teaspoons mint, chopped
fresh ground black pepper
mint, to serve
4 tablespoons croutons, to serve

Steps:

  • Melt the oil in a large pan. Add the carrots, onion and garlic and cook gently until soft.
  • Add the stock and pepper to taste. Bring to the boil and simmer for 25 minutes.
  • Puree or pass through a sieve. Cool.
  • If freezing ahead then pour soup into a rigid container, seal, label and freeze.
  • Spoon into a saucepan and heat gently until thawed. Stir in the blended cornstarch and bring to the boil, gently simmer and continue stirring until slightly thickened, now add the chopped mint.
  • Garnish with mint and serve with croutons.

Nutrition Facts : Calories 123, Fat 4.1, SaturatedFat 0.6, Sodium 123.9, Carbohydrate 20.5, Fiber 4, Sugar 6.3, Protein 2.1

Related Topics