Carrot soup with mint
4 servings
30 minutes
Carrot soup with mint is a delicate combination of the sweetness of carrots and the freshness of mint, creating a refined balance of flavors. This recipe draws inspiration from French cuisine, where the lightness and elegance of dishes are highly valued. The velvety texture achieved through butter and milk makes the soup wonderfully soft, while the aroma of fresh mint adds a refreshing note. The dish is perfect for a warm summer evening served chilled or for a cozy dinner on a winter day when served hot. Adding sour cream before serving gives the soup extra creaminess and richness, making it an ideal choice for both a light lunch and as an elegant first course at a formal dinner.
1
In a large pot, melt the butter, add chopped carrots and onions, and sauté for 5 minutes.
- Butter: 25 g
- Onion: 1 head
- Carrot: 700 g
2
Add broth and milk to the pot, cover with a lid, and cook for 15-20 minutes until the vegetables are soft.
- Milk: 500 ml
- Vegetable broth: 500 ml
3
Blend the soup in a blender, add chopped fresh mint. The soup can be served hot or cold. Before serving, add a spoon of sour cream and fresh mint.
- Fresh mint: 2 tablespoons
- Sour cream: 4 tablespoons
- Fresh mint: 2 tablespoons
- Salt: to taste
- Ground black pepper: to taste
