Minted Carrot Soup
Ingredients
500g Carrots
1 Onion
1 potato
1 stick celery
3 shallots
1 clove garlic
1 ½ tablespoons butter
2 cups water
1 teaspoon sugar
1 tablespoon chopped parsley
1 teaspoon chopped mint
¼ cup cream
Preparation
Chop all veggies for 3 seconds on speed 5.
Add butter and sauté 5 minutes at 100oC on speed 2 (you may need to increase the speed to get the veggies moving at start)
Add water and rest of ingredients and cook 15 mins at 100oC on speed 2.
When cooked blend 10-20 seconds working gradually up to speed 9.
Add cream and serve.
This is half of the original recipe that my Mum used to make when I was growing up. I never used to make it very often before TMX as grating ALL those veggies really put me off - especially at double this recipe which is what I would have made!!
