Easy Carrot Mint Soup and a Great Tip for Flavoring Milk Based Soups

by Sala @ Veggie Belly on January 3, 2012

Let’s start the New Year with a simple, yet delicious carrot mint soup recipe, shall we?! This is my go to recipe when I’m feeling like a soup laden with the freshness of herbs and vegetables. This soup is very easy to make and pantry friendly since it uses only carrots, fresh mint, and milk.

I’ve tried this soup before by pureeing the mint leaves along with the carrots, just like my pea and mint soup. The pureeing method works beautifully for the pea and mint soup, but not so well for the carrot soup. When you puree the mint with the carrots, the soup loses it brilliant carotene tinged orange color. So heres how I infuse the mint flavor into the soup. Read on..

How to flavor milk based soups

If you are making a milk based soup with a herb, this is the best way to infuse the herb flavor into the soup. Mint and basil work particularly well with this method, but you can also use cilantro, parsley, rosemary or chives.

Bring the milk to a gentle simmer, and add the herb (mint in this recipe) to it. Turn off the heat, cover the milk and let the herb infuse for about 15 minutes. Then pull out the herb leaves from the milk, squeeze any milk out, then discard the leaves. That’s it! You have herb infused milk! Puree this milk along with cooked vegetables (carrots in this recipe) and you have a beautiful herb infused soup.

This is a great make ahead recipe. You can make this soup a few days ahead and simple re-heat it in the microwave. I love this carrot mint soup for a work day lunch, packed in a thermos with a paper bag of french baguette. Yum!

Easy Carrot Mint Soup Recipe

Serves 2
Ingredients
6 medium carrots, peeled and cut into chunks (about 1 ½ cups)
1 1/2 cups water
1 cup milk (Whole milk will taste best, but you can use 2% milk too)
4 sprigs mint (about 20 mint leaves)
Salt
Freshly cracked black pepper
¼ teaspoon sugar, optional

Method
Place the chopped carrots and 1 1/2 cups water in a pan. Bring to a boil. Reduce the heat to medium-low. Cover with a lid and simmer the carrots till they are very very soft, about 40 minutes. When you mash a carrot chunk with the back of a spoon, it must mash very easily. This means the carrots are ready. Alternatively, you can pressure cook the carrots.

While the carrots are cooking, gently heat the milk in a medium saucepan. Just as small bubbles start to appear on the sides, and the milk is about to boil, turn off the heat. Immediately add mint sprigs to the milk and stir. Cover and let it infuse for 15 minutes.

Then fish out all the mint leaves, squeeze the milk out of them, and discard the mint leaves.

When the carrots are cooked, place them in a blender along with their cooking water, the mint infused milk and salt.

Blend to a smooth puree. Add more milk to the blender if needed, to thin out the soup. Be careful when blending hot liquids in a blender, always vent the lid a little.

Taste the soup; if you would like it a little sweeter, stir in the sugar. Some carrots are sweeter than others, so you may or may not need the sugar.

To serve, pour hot soup into bowls, top with cracked pepper and serve with crusty bread.

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Comments

comments

{ 16 comments… read them below or add one }

1 Rosa January 3, 2012 at 1:57 am

A beautiful soup! So healthy and flavorful. I love the ingredients you used.

Happy New Year!

Cheers,

Rosa

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2 Michelle January 3, 2012 at 2:36 am

This soup is beautiful!

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3 Viswa January 3, 2012 at 9:11 am

Love the colour

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4 The Mistress of Spices January 3, 2012 at 9:11 am

Sounds and looks lovely! Nice tip on infusing herbs in milk.

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5 a spoonful of yumm January 3, 2012 at 4:02 pm

love this soup ! looks gorgeous….

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6 janet @ the taste space January 3, 2012 at 8:17 pm

What a great idea about infusing the milk with the herbs! I have 10 lbs of carrots to go through so this will be perfect. :)

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7 Tadka Pasta January 4, 2012 at 12:52 pm

Carrots and mint sound like they would work great together. The soup looks fabulous. Great tip!

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8 Sophie January 4, 2012 at 3:43 pm

MMMMMMM,…What a colourful & tasty comforting soup!
Yummie! ;)

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9 Cynthia January 4, 2012 at 5:49 pm

It was so nice catching up on all the amazing things that I missed here.

Happy New Year hon!

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10 Nagashree January 6, 2012 at 12:06 am

Good looking soup, I used your tip for infusing the mint flavor in my carrot soup, check it out @ http://sattvaa.blogspot.com/2012/01/carrot-bell-pepper-soup-for-rainy.html

Happy New Year!

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11 The Cozy Herbivore January 7, 2012 at 5:16 pm

Well I have a giant bag of carrots in my fridge with this recipe’s name on them– simply gorgeous! And I love your tip for infusing milk with herbs. That picture of the tiny milk jug with the carrots is just too sweet! I can’t wait to try this recipe, thanks so much!

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12 Kathleen Richardson January 9, 2012 at 9:25 pm

Love soups with only a few ingredients, Sala. My favorite is butternut or hubbard squash pureed with the water it cooked in, plus salt, pepper and garlic powder.

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13 Andrea (@FrSeed2Stomach) January 10, 2012 at 5:42 pm

Great idea! I’ve never infused a carrot soup with herbs, but am a huge fan of carrot ginger soup, so I’ll have to give this a try. I’ve had success making herb oil and drizzling that on soups. Makes a beautiful and delicious garnish!

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14 Emily @LivingLongfellow January 22, 2012 at 10:20 pm

I would love to try this, but am starting to practice a vegan diet for awhile. Do you think I could substitute the milk with almond milk or soy milk?

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Sala @ Veggie Belly Reply:

try substituting with soy milk. I’d love to know how it turned out for you!

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Livia Reply:

I tried my recipe with soy. It’s great and gives the soup a lot of texture

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15 Vegan April 4, 2012 at 7:54 am

Oh my, I’m drooling! Haha. I love carrots, it’s so delicious. I can’t wait to give it a try. I’m sure my kids gonna love it.

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16 Livia June 24, 2012 at 11:49 am

I loved the mint in this soup. Infusing it in the milk gives this subtle flavour that leaves you wanting more

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