Carrot and Mint Soup

47 Reviews
97% would make this recipe again

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Preparation : 10 min Cooking : 20 min
120 calories/serving

Ingredients

4 carrots, cut into 3 cm pieces 400 g
1/2 onions, cut into 3 cm pieces 100 g
4 tsp butter, unsalted 18 g
1 2/3 cup chicken broth 420 mL
1 1/2 cup milk, partly skimmed, 2% 375 mL
2 1/2 tbsp fresh mint, chopped 8 g
3/4 tsp Worcestershire sauce 3.75 mL
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
1 tbsp yogurt, plain, 2% [optional] 16 g

Before you start

A blender or food processor will be very useful to purée the soup.

Method

  1. Prepare the carrots and onions. Peel and cut into 3 cm pieces.
  2. Melt the butter in a saucepan over medium heat. Add the carrots and onions and cook 5 min, with occasional stirring. Add the broth and milk, bring to a boil, then lower the heat. Cover and simmer about 15 min, until the vegetables are soft. Purée in a blender until smooth. Add the chopped mint, Worcestershire sauce, salt, and pepper.
  3. Ladle the soup into bowls. Garnish each with a dollop of yogurt and fresh mint leaves, then serve.

Observations

The soup keeps up to 7 days in the refrigerator or up to 4 months in the freezer.

Nutrition Facts Table

per 1 serving (310 g)

Amount

% Daily Value

Calories

120

Fat

5 g

7 %

Saturated 2.9 g
+ Trans 0.2 g

16 %

Cholesterol

10 mg

Sodium

380 mg

16 %

Carbohydrate

16 g

5 %

Fibre

3 g

13 %

Sugars

10 g

Net Carbs

13 g

Protein

5 g

Vitamin A

195 %

Vitamin C

9 %

Calcium

14 %

Iron

4 %
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Vegetables 1 ½
Milk and Alternatives ½
Fats ½
More info
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Reviews

47 Reviews (44 with rating only) 97% would make this recipe again
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My Notes

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This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Vegetables | Soups | High Vitamin D | British

Top Reviews

View All Reviews
Anonyme
october 20, 2021

Delicious and easy - but the portions are way too small, even for a starter dish. Double it per person for best results.

Useful 3
september 05, 2015 | I would make this recipe again

This soup is really good with or without the mint. Very filling soup. We could not finish our main dish or our fruit plate.

Useful 0
april 13, 2014 | I would make this recipe again

Make sure mint is grinded more.

Useful 0

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