Carrot And Mint Soup - cooking recipe

Ingredients

1 tablespoon vegetable oil
1 lb carrot, sliced
1 onion, sliced
1 garlic clove, crushed
4 cups vegetable stock
1 tablespoon cornstarch (blended with 2 tbs water)
2 teaspoons mint, chopped
fresh ground black pepper
mint, to serve
4 tablespoons croutons, to serve

Preparation

Melt the oil in a large pan. Add the carrots, onion and garlic and cook gently until soft.
Add the stock and pepper to taste. Bring to the boil and simmer for 25 minutes.
Puree or pass through a sieve. Cool.
If freezing ahead then pour soup into a rigid container, seal, label and freeze.
Spoon into a saucepan and heat gently until thawed. Stir in the blended cornstarch 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.