arrow-down icon arrow-left icon arrow-right-thin icon arrow-right icon calendar icon circle-plus icon cross icon facebook foodicons icon Stroke 1 Granor Farm granor-farm icon hamburger icon instagram icon linkedin mail icon print icon search icon spinner icon stamps stamps stamps stamps stamps tick icon twitter youtube

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.

Print this page

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

  1. In a soup pot, heat the coconut or neutral oil over medium high heat
  2. Add the garlic, ginger, and chili flakes and briefly fry being careful not to allow the garlic to burn
  3. Reduce the heat to medium low and add the onion with a big pinch of salt and sweat until soft
  4. Add the carrots and potato and stir to coat
  5. Add the water and bring to a boil, reduce to a simmer, and cook until the roots are tender
  6. Using a countertop or immersion blender, blend the soup until very smooth, adding a bit of mint in each blend
  7. Whisk in the coconut or heavy cream
  8. Taste and adjust seasoning then serve