Souper-duper carrots are quick and tasty
There is a theory that the more quickly food is cooked, the more nutrition and flavour it retains. This soup delivers on both counts.
Minted Carrot Soup
1 clove of garlic
1 tbsp olive oil
1 kg carrots
1 L chicken stock
1 sprig of mint
POUR the stock into a saucepan and bring to a simmer. Peel the onions and cut into chunks. Place in a food processor with the garlic and blitz until finely chopped.
Heat the olive oil in a large saucepan and cook the onions and garlic over a high heat, stirring regularly. Peel the carrots and cut off top and bottom.
Cut into three and finely chop in the food processor (no need to wash the bowl).
When the onions have softened, add in the carrots and continue stirring for two minutes. Add in the hot stock and boil with the lid on for 10 minutes, or until the carrots are