| Serves: 6 Ingredients: 25g vegetable oil 500g sliced carrots, sliced 1 onion, sliced 1 clove garlic, crushed 1 litre vegetable stock salt and freshly ground black pepper 15ml spoon cornflour blended with 2 x 15ml spoons water 2 x 5ml spoons chopped mint mint sprigs croutons Method: Melt the oil in a large pan. Add the carrots, onion and garlic and cook gently until soft. Add the stock, and salt and pepper to taste. Bring to the boil and simmer for 25 minutes. Puree in an electric blender or rub through a sieve. Cool. If freezing ahead then pour soup into a rigid container, seal, label and freeze. To serve turn into a saucepan and heat gently until thawed. Stir in the blended cornflour 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. |