Carrot Mint Soup
This soup is pleasantly spicy balanced with a gentle touch of mint. It also freezes very well so feel free to make a double or triple sized batch if you're up for a project.
Ingredients
1/4 cup coconut oil or neutral oil
3 cloves garlic, minced
1 tsp ground ginger
1/2 tsp chili flakes
1 onion, sliced thinly
1 lb white or yellow potato, peeled and cut into chunks
2 lbs carrots, washed and cut into chunks
6 cups water or chicken stock
5 sprigs mint
1 cup heavy cream or coconut cream
Method
- In a soup pot, heat the coconut or neutral oil over medium high heat
- Add the garlic, ginger, and chili flakes and briefly fry being careful not to allow the garlic to burn
- Reduce the heat to medium low and add the onion with a big pinch of salt and sweat until soft
- Add the carrots and potato and stir to coat
- Add the water and bring to a boil, reduce to a simmer, and cook until the roots are tender
- Using a countertop or immersion blender, blend the soup until very smooth, adding a bit of mint in each blend
- Whisk in the coconut or heavy cream
- Taste and adjust seasoning then serve
