Cold Minty Carrot and Tomato Soup

Ingredients 0/10

Step 1

Heat your oven to 400°F (200°C). Toss the carrots and tomatoes with a tablespoon of olive oil and a good pinch of kosher salt, then spread them out on a large roasting dish. Roast everything until the veggies are soft and caramelized, about 30 minutes.

Step 2

While the veggies are roasting, warm another tablespoon of olive oil in a big pot over medium heat. Add the chopped onion and cook it gently until it’s soft and translucent, around 3 to 4 minutes. Then stir in the celery and cook for another 4 minutes, making sure the onions don’t brown too much. Pour in the vegetable broth, turn the heat down to low, and keep it warm.

Step 3

Once the vegetables are done, add the roasted tomatoes straight into the simmering broth. Let the carrots cool for a few minutes, then roughly chop them and add them to the pot. Give everything a taste and add more salt if you think it needs it. Bring the soup to a boil, then lower the heat and let it simmer for about 20 minutes so all the flavors can come together.

Step 4

Carefully transfer the soup to a blender in batches if needed. Add about a quarter cup of fresh mint, then blend until the soup is completely smooth. Pour it back into a bowl or container, cover, and pop it in the fridge to chill for at least two hours.

Step 5

When you’re ready to serve, ladle the soup into bowls and garnish with a teaspoon of fresh mint leaves and a swirl of cream for a nice finishing touch. Enjoy!