"I'm going to keep this simple. This is a soup with carrots. I can assure you it's better than soup from a can, try it!" -C. Martgreen
- 2 pounds Carrots
- 6 Fresh Mint leaves
- 1 Onion
- 3 Cloves Garlic
- 2.5’’ Fresh Ginger
- 2 Tablespoons Extra Virgin Olive Oil
- 2 Teaspoons Salt
- ½ Teaspoon Black Pepper
- 6 Cups Vegetable Broth
- (Serving Size: 6 bowls of warm soup)
- Before you get started, wash hands with warm water and soap.
- Peel the carrots and cut into 2 inch pieces; set aside.
- Wash and mince the mint leaves; set aside.
- Roughly chop onion, garlic and ginger (make sure you have cut off the outer skin of the ginger). The chopping does not have to perfect, it will all get blended into a smooth soup later.
- Add extra virgin olive oil to a large pot on low/medium heat. Once olive oil is hot, add the onions, garlic, ginger, salt and pepper.
- Cover the pot with a lid and let the ingredients sweat for about one minute, make sure they don’t burn or stick to the bottom.
- Add carrots and the broth to the pot and cook until carrots are tender, about 30-40 minutes. You should be able to stick a fork easily through the carrots.
- Take the pot off the stove.
- If you have a hand held blender, go ahead and blend until smooth. You may need to add extra broth if it is too thick for your liking.
- A regular blender also works. Depending on the size of your blender, you will have to work in batches. Make sure there is an even carrot to broth ratio in each batch so it blends smoothly.
- Once the soup is smoothly blended, add the minced mint leaves, stir in and let sit for 5 minutes. The mint flavor will start to defuse in the soup.
- Serve up and garnish with a little extra mint on top for a nice touch.